Shrimp with Mango Salsa and Rice
This is a great recipe to use with leftover or store-bought salsa.
Ingredients
- Mango salsa - storebought
- 4 tablespoons olive oil
- 1 lb shrimp peeled and deveined, , with tails still attached, if you want
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon sage
- ¼ teaspoon paprika
- ¼ teaspoon oregano
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- 1 avocado diced optional
Instructions
- Cook the rice according to package instructions
- Rinse the shrimp and pat dry
- Mix salt, pepper, sage, paprika, oregano, cumin, and chili powder in a medium size bowl. Add shrimp to the bowl with spices and mix and toss to coat shrimp with spices.
- Heat 4 tablespoons of olive oil in a large frying pan on high heat. Add shrimp, coated with spices and cook about 2-2 1/2 minutes on each side, until shrimp becomes red in color on each side. Remove pan from heat.
Assembly
- Add a small amount of cooked rice to each serving plate. Add a small amount of mango salsa to each plate. Top with cooked shrimp. Top with any remaining salsa.