Shrimp with Mango Cocktail Sauce

Shrimp cocktail makes a summery appetizer or party dish, and I love to add lobster or crab into the mix. Tie your choice of seafood together with a mango cocktail sauce that’s bright, lightly sweet, and as spicy as you prefer. Here I use both horseradish and serrano pepper for different types of heat, and both ingredients can be adjusted to your preference. What you won’t want to skip is the ripe mango puree that lends essential flavor.

After juicing limes for the cocktail sauce, save the halves as they will be needed for poaching the shrimp. If you have lemons, oranges, or other citrus on hand, feel free to add halves to the liquid as well. When you’re in the mood for bright, fresh seafood, this is just the kind of simple step that makes everything more delicious.

Ingredients

2 pounds fresh or defrosted jumbo shrimp with peel on
3 limes (additional for serving, if desired)
½ cup less-sugar ketchup
2 ripe mangoes (for ⅓ cup puree plus cubes for serving)
¼ cup fresh lime juice (from limes above)
1 small serrano pepper, finely chopped
1 tablespoon or to taste prepared horseradish

How to Cut the Mangoes

Choose ripe mangoes that have a sweet smell and give when lightly squeezed. In the center of each one, you will find a large pit. Make a long vertical slice on each side of the mango, coming as close to the pit as possible but without cutting through it. You should have two curved pieces. Take a small knife and cut a crosshatch pattern into the flesh. Cut right up to the outer skin without cutting through it. Use a spoon to scoop out the cubes.

Add about ½ cup of the mango cubes to a small food processor or use a small bowl and immersion blender to puree. If you have not reached the ⅓ cup needed for this recipe, add more mango cubes and continue to process.

Reserve the rest of the mango cubes for serving.

How to Make the Cocktail Sauce

If you prefer less heat in cocktail sauce, you can adjust the horseradish and serrano pepper quantities in this recipe. Start with a small amount and continue to taste as you go. For more heat, additional horseradish can be added.

Stir together the ketchup, mango puree, lime juice, chopped pepper, and horseradish in a bowl. Chill well before serving.

How to Poach the Shrimp

I prefer jumbo shrimp but any size can be served. Cook time will be slightly less if poaching smaller shrimp. Leaving the peel on helps to protect the texture and flavor of the shrimp. Once cooled, remove all but the tails for serving.

Bring a large pot of water to a boil with a generous amount of kosher or sea salt and the reserved and juiced lime halves. Remove from heat, quickly but carefully add shrimp, and cover. Let shrimp cook for about 5 minutes or until opaque and pinky in color. Strain and cool in a bowl of ice water. Once cool enough to handle, peel and devein, leaving on tails.

How to Serve Shrimp with Mango Cocktail Sauce

Place a bowl of chilled mango cocktail sauce on a platter. Arrange shrimp around platter with any additional seafood such as cooked lobster or crab. Scatter reserved mango pieces on sauce and seafood. Serve with additional lime wedges if desired.

For more summery recipes, try this pineapple chamomile iced tea mocktail or vegetable-rich pasta salad.