Equipment
Ingredients
Mango Salsa
- 1 mango, peeled and diced
- ½ red onion, finely diced
- 1 jalapeno, seeded and minced
- 15 g fresh cilantro, chopped
- 30 ml lime juice, freshly squeezed
- 2 g salt
Cumin Chili Shrimp
- 450 g raw shrimp, peeled, deveined, and tails removed
- 5 g ground cumin
- 5 g chili powder
- 3 g garlic powder
- 3 g salt
- 15 ml olive oil
Assembly
- 8 corn tortillas
- 1 avocado, sliced
- 1 lime, cut into wedges
Nutrition (per serving)
Method
Combine the diced mango, red onion, minced jalapeno, chopped cilantro, lime juice, and salt in a mixing bowl. Mix thoroughly.
Set the salsa aside to rest at room temperature, allowing the acidic lime juice to slightly soften the onions and meld the flavors together.
Thoroughly pat the raw shrimp dry with paper towels. Transfer to a bowl and toss with ground cumin, chili powder, garlic powder, and salt until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for about 2 minutes per side until pink, opaque, and reaching an internal temperature of 63 Celsius or 145 Fahrenheit.
In a separate dry skillet over medium-high heat, warm the corn tortillas for about 30 seconds per side until they become pliable and develop light toasted spots.
Divide the sliced avocado and cooked shrimp evenly among the warm corn tortillas. Top generously with the fresh mango salsa and serve immediately with lime wedges on the side.
Chef's Notes
- Always wash your hands, cutting boards, and utensils thoroughly with hot soapy water after handling raw shrimp to prevent cross-contamination.
- For the best sear and texture, ensure your raw shrimp are completely dry before applying the spice rub. Excess surface moisture will cause them to steam rather than caramelize in the skillet.
- Allowing the mango salsa to rest for at least 10 minutes gives the lime juice necessary time to macerate the onions, softening their raw bite and extracting their natural sugars.
- If your mango is slightly underripe and lacking sweetness, add a tiny drizzle of agave nectar or honey to the salsa to properly balance the acidity of the lime juice.
- To significantly elevate the aromatic profile, lightly toast whole cumin seeds in a dry pan until fragrant, then grind them fresh using a mortar and pestle instead of using pre-ground spices.
Storage
Refrigerator: 2 days — Store the shrimp and mango salsa in separate airtight containers.
Reheating: Gently warm shrimp in a skillet over low heat until just warmed through. Do not microwave.
