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Cumin-spiced Shrimp with Mango and Cilantro

Photo: Jennifer Davick; Styling: Lynn Nesmith


Prep time 15 mins
Marinate time 1 hr
Cook time 3 mins
Chill time 30 mins
Yield Makes 6 servings


  • 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
  • Lime-Cumin Vinaigrette
  • 2 tablespoons chopped fresh cilantro

How to Make It

  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.