Spicy Shrimp with Sweet and Zesty Mango Salsa Cinco De Mayo Bowls

Summary: For the most tasty result, prepare the salsa at least 2 hours ahead and keep in the fridge. Tastes great the next day!
Servings 2
Author Karen Gibson


for the salsa

  • 1/2 of a lime
  • 1/2 of a lemon
  • 1 teaspoon agave
  • 1 teaspoon fresh ginger minced
  • 1 mango peeled, pit removed, chopped or small dice
  • 2/3 cup chopped or small dice tomatoes
  • 1/3 cup cucumbers small dice
  • 1/4 cup small dice red onions
  • 1 small garlic clove minced
  • 1/2 small jalapeƱo seeded, minced
  • salt

for the shrimp

  • 10 ounces raw shrimp peeled, deveined, tails off (thaw if using frozen)
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon salt
  • olive oil

for the bowls

  • 2 cups chopped romaine lettuce
  • 1 cup chopped or shredded red cabbage
  • 2 cups cooked couscous


make the salsa

  • In a small bowl, combine the lime and lemon juices, agave syrup, ginger, and a big pinch of salt. Stir well and set aside. Add the remaining salsa ingredients to a medium bowl and toss with the lime dressing and 1/2 teaspoon salt. Cover and refrigerate for at least two hours.

marinate and cook the shrimp

  • Toss the shrimp with some olive oil and the spices and salt to thoroughly coat. Heat 1 tablespoon of olive oil a large saute pan over medium. Add the shrimp to the pan when the oil beings to shimmer. Sear the shrimp on both sides until pink and plump.


  • Line two pasta bowls with equal amounts of the romaine and red cabbage. Spoon couscous over each, followed by a layer of salsa. Divide the shrimp between the two bowls and layer over the salsa. Finally, top both bowls with a generous helping of salsa.