Does Mango Salsa freeze well?

I don’t recommend freezing this salsa. The texture will change, the ingredients will lose a lot of their flavor (especially the tomatoes) and the salsa is likely to be a bit watery.

Does Mango Salsa have to be refrigerated?

Mango Salsa only has to be refrigerated if prepared more than 2 hours ahead. And, if you have any leftovers. Place in an airtight container and it will last for 3 to 4 days in your fridge.

What is a good side for Shrimp Tacos?

Obviously my favorite side is this Tomato Mango Salsa. I also like to serve it with: - Caesar salad - Cumin Cilantro Rice (in my cookbook “Fresh Tastes”) - Refried beans - Southern Corn Pudding - Cheese Grits Soufflé

How do you cook shrimp on the grill?

Because I love grilled shrimp, I’ve been experimenting with various methods for cooking it this way. I wanted to make sure it was easy to flip them over, and to ensure that they don’t get overcooked. After many months of testing, I landed on the perfect method. And, you can find all the details in my post - How to Grill Shrimp .

Grilled Shrimp Tacos w/ Mango Salsa - A Well-Seasoned Kitchen®

Ingredients

Scale

Chipotle Lime Shrimp

1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons puréed chipotle peppers in adobo sauce
1 teaspoon ground cumin
1/2 teaspoon chopped garlic or shallot
3/4 teaspoon sugar
1 1/2 pounds large (21 to 30 per pound) shrimp, peeled and deveined

Tomato Mango Salsa

2 small champagne mangoes or 1 regular mango, peeled, seeded and finely chopped
2 medium ripe tomatoes, seeded and chopped
3 tablespoons chopped red onion
1 (2- to 3-inch) serrano or jalapeño pepper, seeded and chopped
1 bunch fresh cilantro, chopped
Dash ground nutmeg
Dash ground cinnamon
Salt, to taste
Freshly ground black pepper, to taste
1/4 lime
8 (5-inch) flour tortillas, warmed

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Instructions

Soak 15 (12-inch) long wooden skewers in water for at least 30 minutes.
To make the marinade for the shrimp: In the bowl of an electric blender, process the olive oil, lime juice, cilantro, chipotle peppers, cumin, garlic and sugar until well blended. Taste and adjust seasonings as needed. Set aside.
Thread about 6 shrimp on each skewer, piercing through the head and the tail of each shrimp so they form a “u” on the skewer. Place them in a large baking dish or rimmed baking sheet (you may need to turn them on their side to fit). Drizzle with the marinade; turn skewers, making sure each shrimp is coated. Cover and refrigerate for 1 hour.
To make the salsa: In a medium mixing bowl, combine mangoes, tomatoes, red onion, pepper, cilantro, nutmeg and cinnamon. Season to taste with salt and pepper. Squeeze the juice from the lime over the top; stir until well blended.
Preheat grill to high.
Once the grill is heated, oil grill rack and grill shrimp skewers, uncovered, for 3 minutes (see Tip). When the shrimp no longer stick to the grill surface, flip over. Grill for an additional 2 to 4 minutes or just until cooked through (watch carefully so they don’t burn).
Serve with warmed tortillas and the salsa.

Notes

Make ahead: marinade and salsa can be made up to 24 hours in advance, covered and refrigerated.

Author: (From "Fresh Tastes" by Lee Clayton Roper)
Category: Fish and seafood, easy entertaining
Method: Grilling
Cuisine: Southwestern