Red Snapper with Mango Shrimp Salsa Recipe

Name: Red Snapper with Mango Shrimp Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 shallots, minced; 1 clove garlic, minced; 1 cup diced raw shrimp, peeled and deveined; Juice from 1/2 lemon; Juice from 1/2 lime; Juice from 1/2 orange; 3 serrano chilies, seeded and diced; 3 Italian Roma tomatoes, seeded and diced; 3 tomatillos, husks removed, seeded, and diced; 1 small mango, peeled and diced; 1/2 bunch cilantro leaves, chopped; Sea salt, to taste; Freshly ground black pepper, to taste; 4 red snapper filets, about 6 to 8 ounces each; 2 to 3 teaspoons olive oil

Servings: persons

2 tablespoons olive oil
3 shallots, minced
1 clove garlic, minced
1 cup diced raw shrimp, peeled and deveined
Juice from 1/2 lemon
Juice from 1/2 lime
Juice from 1/2 orange
3 serrano chilies, seeded and diced
3 Italian Roma tomatoes, seeded and diced
3 tomatillos, husks removed, seeded, and diced
1 small mango, peeled and diced
1/2 bunch cilantro leaves, chopped
Sea salt, to taste
Freshly ground black pepper, to taste
4 red snapper filets, about 6 to 8 ounces each
2 to 3 teaspoons olive oil

1
Prepare the grill to make a hot fire.
2
To prepare the Mango Shrimp Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium heat.
3
Add the shallots and garlic.
4
Saute 2 to 3 minutes, then add the shrimp.
5
Saute 2 to 3 minutes more, or until the shrimp turns pink.
6
Add the fruit juices, chilies, tomatoes, and tomatillos.
7
Cook just long enough to warm the tomatoes and combine the ingredients.
8
Remove from heat and gently stir in the mango and cilantro.
9
Season with the salt and pepper.
10
Set aside.
11
Coat the fish with the 2 teaspoons of oil on both sides.
12
Season with salt and pepper.
13
(Rub the grill with additional oil to prevent the fish from sticking.)
14
Grill the fish on one side about 5 minutes or less.
15
Using a metal spatula, carefully turn the fish and grill about 3 minutes or less, depending on the thickness of the fish.
16
Spoon the warm salsa over the grilled fish and garnish with sprigs of cilantro.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 shallots, minced, 1 clove garlic, minced, 1 cup diced raw shrimp, peeled and deveined, and more.

Yes, Red Snapper with Mango Shrimp Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Snapper with Mango Shrimp Salsa

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