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Shrimp Cocktail with Tropical Fruit Salsa

Becky Luigart-Stayner
Yield 6 servings
Peterson's version of the traditional shrimp cocktail with tomato sauce and lemon has charm and character. The papaya-mango salsa is spiced with chiles, cilantro, and plenty of lime juice to balance the sweetness of the fruit.


  • 24 jumbo shrimp (about 1 1/2 pounds)
  • 1 poblano chile, halved and seeded
  • 1 jalapeño pepper, halved and seeded
  • 1 cup finely chopped peeled mango
  • 1 cup finely chopped peeled papaya
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 140
  • caloriesfromfat 10 %
  • fat 2 g
  • satfat 0.4 g
  • monofat 0.3 g
  • polyfat 0.8 g
  • protein 23.4 g
  • carbohydrate 6.1 g
  • fiber 0.7 g
  • cholesterol 172 mg
  • iron 2.8 mg
  • sodium 366 mg
  • calcium 69 mg

How to Make It

  1. Peel and devein shrimp; set aside.

  2. Preheat broiler.

  3. Place poblano chile and jalapeño pepper halves, skin sides up, on a foil-lined broiler pan; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop, and place in a bowl. Add mango, papaya, red onion, cilantro, juice, and salt.

  4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 2 1/2 minutes on each side or until done. Place 1/2 cup salsa in center of each of 6 small serving plates; arrange 4 shrimp over salsa.