Cumin-spiced Shrimp with Mango and Cilantro

Coastal Living
Cumin-spiced Shrimp with Mango and CilantroRecipe
Photo: Jennifer Davick; Styling: Lynn Nesmith


Makes 6 servings


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1 1/2 pounds raw large shrimp, peeled and deveined
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
3 tablespoons olive oil, divided
2 cups diced mango
2 tablespoons chopped fresh cilantro


Prep: 15 Minutes
Marinate: 1 Hours
Cook: 3 Minutes
Chill: 30 Minutes

1. Place shrimp in a large zip-top plastic bag. Add salt, next 3 ingredients, and 2 tablespoons oil. Seal bag, tossing to coat shrimp in marinade. Chill 30 to 60 minutes.

2. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, 2 to 3 minutes or until opaque.

3. Combine shrimp, mango, and Lime-Cumin Vinaigrette in a bowl, tossing to coat. Sprinkle with fresh cilantro. Serve warm or chilled.

Created date

February 2014