Winter is a time for comfort food and this weekend with Xylia impacting pretty much all of the Front Range of Colorado, I am sure a lot of comfort food was consumed during the March snowstorm.

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After loading up with carbs to keep warm to shovel the snow and barrel-aged beers immediately after getting my snow workout in, I was in the mood for something that felt like summer on a plate.

Matt Sparx
Matt Sparx

I figured something quick, easy, and had those summer dinner vibes would be a great meal for our family. Since my grills are covered in about 3 feet of snowdrifts, outdoor cooking was out of the question. Enter shrimp with mango salsa.

Mango Salsa

Here is what you will need to make quick mango salsa.

  • 3 Mangoes - there are a few different kinds that you can use. I picked up the small honey mangoes since they were on sale and I like the flavor.
  • 1/4 Red Onion - diced up in small chunks
  • 1-2 Jalapeno - finely diced.
  • 1 Red Bell Pepper - diced
  • 1 Handful Cilantro - finely chopped
  • 1 Clove Garlic - finely chopped
  • 1/2 Lime - juiced
  • Salt - I prefer kosher, but sea salt works well too.

Dice up the mangoes to the size you choose. I usually go a little bit bigger with the mango and red pepper than the other ingredients. Everything else is a fine chop, but this is your preference. After you dice up the mango, peppers, onion, and garlic combine in a bowl and add lime juice and salt to taste. Depending on your fondness of cilantro, add as much or as little as you like and mix all the ingredients up.

I usually make this type of salsa the night before to give the ingredients a chance to intermingle and bring out the flavors.


Pick up your favorite raw, deveined shrimp from your local grocery store.

  • Shrimp - 1 pound, peeled
  • Seasoning of your choice - A citrus blend is best

Instead of sauteeing shrimp in the cast iron, I opted to broil. To broil the shrimp, I lined a pan with tin foil, sprayed a bit of olive oil to prevent sticking, and skewered the shrimp. The seasoning I opted for was Meateater's Mermaid's Trident Seafood Blend. Broil on high for a few minutes on each side. Tip - be sure to not overcook your shrimp as I did. If you think the shrimp do not look done, they are.


Normally, I would do some type of coconut rice. For this meal, I opted for fast, so I used a box of cilantro lime rice for the dish.

Plate the rice, add shrimp, top with the colorful mango salsa, and enjoy.

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