Do you ever just want to feel like you’re on vacation for just a little bit, even if it’s just for an hour or two? Sometimes we just can’t take the time to go on a full vacation. Sometimes when Jon and I are off work for a weekend or just a day, we go out to a restaurant by the water just to feel like we’re on a little mini-vacation. We had one of those lunch dates this weekend. We went to one of our favorite restaurants that overlooks the water and got to watch the boats come in and see all kinds of wildlife.
It gets expensive going out to restaurants even for our little mini-vacations, so we like to re-create dishes at home that we’ve had out somewhere. We did just that with our Shrimp Mango Pineapple Salsa. It is like a chips and salsa, but we’ve changed it up by adding fresh shrimp and a mango-pineapple salsa. For dipping, we’ve used plantain chips and tortilla chips. It is fresh, cool, and tropical, so it will let you escape to a mini-beach vacation in no time!
Ingredients:
1 cup fresh pineapple, chopped into bite-sized pieces
1 cup fresh mango, chopped into bite-sized pieces
1 cup cooked and chilled shrimp, chopped into bite-sized pieces
2 tbsp very finely chopped red onion
2 tbsp very finely chopped red bell pepper
1 tbsp very finely chopped jalapeno or poblano pepper
1 tbsp chopped cilantro
Juice of 1 lime
Small pinch of salt
Plantain chips, tortilla chips, or pita chips (or a combo of any, or all) for dipping
Place all ingredients into a bowl (except for the chips) and stir to combine. Cover with plastic wrap and allow to chill in the refrigerator for about 15-20 minutes. Be careful to not allow the mixture to sit for too long, because the lime juice will turn the shrimp to mush…and nobody likes mushy shrimp….
Arrange the chips on a platter and serve with the freshly chilled Shrimp Mango-Pineapple Salsa. If you’re serving as an appetizer, place the serving bowl of the salsa on top of some ice in another bowl so it stays cold. Makes about 3 cups.
To make this dish even better, our Fresh Margarita pairs VERY well!
- 1 cup fresh pineapple, chopped into bite-sized pieces
- 1 cup fresh mango, chopped into bite-sized pieces
- 1 cup cooked and chilled shrimp, chopped into bite-sized pieces
- 2 tbsp very finely chopped red onion
- 2 tbsp very finely chopped red bell pepper
- 1 tbsp very finely chopped jalapeno or poblano pepper
- 1 tbsp chopped cilantro
- Juice of 1 lime
- Small pinch of salt
- Plantain chips, tortilla chips, or pita chips (or a combo of any, or all) for dipping
- Place all ingredients into a bowl (except for the chips) and stir to combine. Cover with plastic wrap and allow to chill in the refrigerator for about 15-20 minutes. Be careful to not allow the mixture to sit for too long, because the lime juice will turn the shrimp to mush…and nobody likes mushy shrimp….
- Arrange the chips on a platter and serve with the freshly chilled Shrimp Mango-Pineapple Salsa. If you’re serving as an appetizer, place the serving bowl of the salsa on top of some ice in another bowl so it stays cold. Makes about 3 cups.
