Prep Time: 15 mins Total Time: 15 mins Yield: 5 cups
Gluten Free | Dairy Free | Egg Free
This Mango Shrimp Pico de Gallo is a tropical and refreshing take on Pico de Gallo. Serve as an appetizer or side, this Pico de Gallo can be enjoyed with chips, baguettes or as a topping on fish tacos.
The inspiration for this recipe came from a salad that I used to get in Bethany Beach at Bethany Boathouse while on family vacation. It was a tropical salad with mixed greens, fresh pineapple and mango chunks, tomatoes and onions- all while served in half a pineapple! I used to get grilled shrimp as an extra protein source and the salad was not only fun, but tropical and delicious!
I personally love seafood, especially shrimp, but if you’re not a fan, this pico de Gallo can be turned into just mango pico de Gallo by omitting the shrimp.
The shrimp is not overpowering but rather, complements the mango and fresh lime juice for the ultimate summer dip.
Favorite ways to eat Mango Shrimp Pico de Gallo:
- Tortilla chips
- Baguette
- Crostini
- Topping on shrimp or fish tacos
Want more appetizer recipes?
Ingredients in Mango Shrimp Pico de Gallo:
Jumbo Raw Shrimp- you can use fresh or frozen. Make sure they are peeled and deveined before cooking them.
Mango- ripe mangoes work the best.
Red Bell Pepper- red works the best and I haven’t tried any other colors.
Red Onion- you can omit the onion if you are not an onion person but it provides a nice tangy crunch.
Black Beans- they complement the rest of the ingredients so well and add another color to the pico de Gallo.
Lime Juice- fresh lime juice provides the finishing touch to this pico.
Agave– if your mangoes are not quite ripe or as sweet as you’d like, you can add some agave. It adds the right touch of sweetness without overpowering.
Cilantro- a fresh green herb for the final touch.
Salt- add to taste.
Tools needed to make this Mango Shrimp Pico de Gallo:
- Small pot
- Cutting board and knife
- Glass bowl
- Measuring spoons and cups
- Spatula or large spoon
How to make this Pico de Gallo:
Cook the shrimp: Cook the shrimp according to the directions below in the recipe card.
Combine all the ingredients: Add all ingredients to a bowl and mix together.
How to make Mango Shrimp Pico de Gallo:
How to store Mango Shrimp Pico de Gallo:
This Pico de Gallo recipe can be stored in the glass bowl with plastic wrap in the fridge for up to 2 days.
Want to save this recipe for later? Pin it to your favorite recipe board!
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- Hot Cocoa Dip
Mango Shrimp Pico de Gallo
Course: Appetizers, Meals5
cups15
minutes15
minutesThis Mango Shrimp Pico de Gallo is a tropical and refreshing take on Pico de Gallo. Serve as an appetizer or side, this Pico de Gallo can be enjoyed with chips, baguettes or as a topping on fish tacos.
Ingredients
12 jumbo raw shrimp, peeled and deveined- diced
2 mangoes, diced
1 red bell pepper, diced
1/2 cup red onion, diced
1 cup black beans, rinsed and patted dry
1 lime, juiced
1/4 cup loosely packed cilantro, chopped
1 teaspoon agave– optional
salt to taste
Directions
- Bring a pot of water to a boil and cook shrimp for 1-2 minutes or until opaque and pink. Place in an ice bath to stop from over cooking.
- Add all ingredients to a bowl and mix together.
- Serve and enjoy!
Notes
- Omit the shrimp to make just Mango Pico de Gallo.
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