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  • Shrimp Cocktail with Mango Salsa

    Shrimp Cocktail with Mango Salsa


    Shrimp Cocktail with Mango Salsa

    Serves 4


    Shrimp Cocktail with Mango Salsa is a delicious and low-calorie shrimp appetizer offering you 175% of your vitamin C for the day plus 56% of your vitamin A and 13 grams of protein for only 151 calories!


    What You’ll Need:

    A Sharp Knife

    A Stainless Steel Pan With A Lid

    Measuring Cups & Spoons

    A Citrus Squeezer

    Slotted Spoon

    A Plate

    Paper Towels

    A Medium-Sized Mixing Bowl

    A Kitchen Spoon

    A Teaspoon

    4-4 Ounce Martini Glasses



    Mango Salsa

    2 Mangoes

    1 Green Pepper, Minced

    1 Red Pepper, Minced

    1 Jalapeño, Seeded and Minced

    1/2 Cup Sliced Green Onions, White & Tender Green Parts, About 6

    1 Bunch Cilantro, Chopped (About a 1/4 cup)

    1 Tbsp Fresh Mint, Chopped

    1 Tsp Sea Salt

    Juice of 1 lime (About 2 Tablespoons)

    8 Ounces Wild Peeled Deveined Shrimp, Medium-Sized

    Juice Of 1 Lemon

    1/2 Tsp Sea Salt


    How To Put It Together:

    1) Slice a lemon in half; squeeze it into a stainless steal pan. Add the sea salt to the pan; fill it halfway with water. Place the pan covered over high heat to bring it to a boil.


    2) Place the shrimp on your work surface; slice them in half lengthwise. I do this for two reasons: first, it gives your guest the illusion of getting more food and second, because when the shrimp poaches it twists in adorable curly-ques and adds to the presentation of the dish. When the poaching liquid comes to a boil, gently place shrimp into the pan. Allow them to poach for about 2 minutes. You will know that they are done when they begin to form curly-ques. Using a slotted spoon, transfer the shrimp to a plate, cover them with a damp paper towel and place them in the fridge to cool for about an hour.


    4) For the Mango Salsa: Pit the mango, chop the flesh into a small dice; add it to a bowl. To the bowl, add the bell peppers, jalapeño, sliced green onions, cilantro and mint. Lastly, sprinkle your sea salt all over the contents of the bowl and squeeze the lime directly into the bowl, watching carefully for seed. You should have about two tablespoons of lime juice; if you have a particularly dry lime, feel free to use a second. Toss the salsa; set it aside allowing the flavors to marry.


    5) Transfer the cooled shrimp to your work surface. Choose 4 shrimp that have the best ‘curl’; set them aside. Chop the rest of the shrimp into a medium dice. Place your martini glasses on your work surface and spoon about two tablespoons of salsa into the bottom of the glass; pat it down a little. Next, add a quarter of the chopped shrimp to each glass, patting it down as well. Top the shrimp with one more layer of Mango Salsa, covering the entire surface of the shrimp to the glass edge. Place one curly-qued shrimp in the center of each glass.


    6) Serve & enjoy!


    Nina’s Tasty Tip:

    If you have left over Mango Salsa, the rejoice! It will keep up to week in your refrigerator & is wonderful on any grilled fish or grilled chicken.



    158 Calories
    13 grams of Protein
    24 grams of Total Carbohydrates
    18 grams of Sugar
    4 grams of Fiber
    2 grams of Total Fat
    0 grams of Saturated Fat
    0 grams of Trans Fat
    86 mg of Cholesterol
    670 mg of Sodium
    175% RDA Vitamin C
    56% RDA Vitamin A
    52% RDA Vitamin K
    32% RDA Selenium
    28% RDA Sodium
    21% RDA Vitamin D
    19% RDA Vitamin B6
    16% RDA Copper
    15% RDA Phosphorus
    13% RDA Niacin
    13% RDA Iron
    13% RDA Potassium
    12% RDA Vitamin E
    11% RDA Vitamin B12
    11% RDA Magnesium
    10% RDA Folate
    • Glycemic load: 7

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