A colorful plate with orange, pink and green hues. The shrimp and corn are cooked in a spicy sauce and topped with a fresh tomato-mango-cucumber salsa.

Spicy Shrimp with Corn, Mango and Salsa

Name: Spicy Shrimp with Corn, Mango and Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 10-12 large shrimp, peeled and deveined peeled and deveined; 1/2 cup corn kernels, fresh or frozen; 1 small mango, diced diced; 1/2 onion, chopped chopped; 2 garlic cloves, minced minced; 1 tsp ginger, grated grated; 1/2 tsp turmeric; 1/2 tsp cumin powder; 1/2 tsp coriander seeds, crushed crushed; 1/4 tsp cayenne pepper; 2 tbsp oil; to taste salt; to taste pepper; 1 small tomato, diced diced; 1 small mango, diced diced; 1/2 cucumber, seeded and diced seeded and diced; 1 small red chili pepper, minced minced; 1 tbsp lime juice; 1 tbsp cilantro, chopped chopped; to taste salt; to taste pepper

Spicy Indian-inspired shrimp with a refreshing mango salsa on top.

Category Main Course

Prep 15 minutes

Cook 10 minutes

Style Fusion

Technique Sauté

Diet Friendly Pescatarian

Daily recipe · April 19, 2023

A little about this dish

This recipe is a fusion of Indian and American flavors, featuring seasonal seafood. The key ingredients are shrimp, corn and mango, and they are spiced up with classic Indian spices like turmeric, cumin and coriander seed. The dish is topped with a refreshing tomato-mango-cucumber salsa that brings a burst of freshness to the palate.

Ingredients (for 2)

Large shrimp, peeled and deveined — 10-12 — peeled and deveined
Corn kernels, fresh or frozen — 1/2 cup
Mango, diced — 1 small — diced
Onion, chopped — 1/2 — chopped
Garlic cloves, minced — 2 — minced
Ginger, grated — 1 tsp — grated
Turmeric — 1/2 tsp
Cumin powder — 1/2 tsp
Coriander seeds, crushed — 1/2 tsp — crushed
Cayenne pepper — 1/4 tsp
Oil — 2 tbsp
Salt — to taste
Pepper — to taste
Tomato, diced — 1 small — diced
Mango, diced — 1 small — diced
Cucumber, seeded and diced — 1/2 — seeded and diced
Red chili pepper, minced — 1 small — minced
Lime juice — 1 tbsp
Cilantro, chopped — 1 tbsp — chopped
Salt — to taste
Pepper — to taste

Preparation

Step 1 — 🔥🍳💨

In a large skillet, heat the oil over medium-high heat.
Step 2 — 🧅🧄🥢

Add the onion, garlic and ginger, and sauté until softened.
Step 3 — 🌶️🥄🍛

Add the turmeric, cumin, coriander and cayenne pepper, and stir well.
Step 4 — 🍤🌽🍳

Add the shrimps and corn, and cook for 5-7 minutes, stirring occasionally, until the shrimps are pink and cooked through.
Step 5 — 🧂🧂

Season with salt and pepper to taste.
Step 6 — 🥣🍅🥒

In a small bowl, mix together the diced tomato, mango, cucumber, chili pepper, lime juice and cilantro. Season with salt and pepper.
Step 7 — 🍽️🍤🌽

Divide the shrimp and corn mixture between two plates.
Step 8 — 🥗🍅🥭

Top with the tomato-mango-cucumber salsa.
Step 9 — 🍴🍤🥬

Serve immediately, garnished with extra cilantro if desired.

A final fox tip

This dish can be made vegan by replacing the shrimp with tofu or tempeh. The spice level can be adjusted by adding more or less cayenne pepper. Kids can help with peeling and deveining the shrimps, mixing together the salsa ingredients, and garnishing the dish with cilantro.