RECIPE: Peel-and-Eat Shrimp with Mango Salsa


  • 1 ripe mango, about 1 pound, peeled and finely diced    
  • 1 1/2 pounds large shrimp (21/30 count), in their shells (tails left on) and deveined
  • 1 yellow bell pepper, finely diced
  • 1/2 medium yellow onion, finely diced
  • 1 jalepeño chile pepper, finely diced
  • 2 medium, ripe tomatoes, finely diced
  • 2 Tbsp fresh lime juice
  • 2 garlic cloves, minced
  • Kosher salt
  • 1 can (15 oz) red or black beans, strained, liquid reserved 
  • Freshly ground black pepper
  • 3 cups cooked rice
  • 1 1/2 tsp ground cumin, divided
  • 2 limes, cut into wedges


  1. Combine the mango, bell pepper, jalapeño, and lime juice. Season with salt. Set aside for 15 to 30 minutes.
  2. In a large bowl whisk ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon of the cumin, and 2 tablespoons of the oil. Add the shrimp and toss to coat.
  3. Prepare the grill for direct cooking over high heat (450˚ to 550˚F) and preheat a perforated grill pan.
  4. In a large skillet over medium heat, warm the remaining 1 tablespoon oil. Add the onion and cook until tender, 5 to 7 minutes, stirring often. Add the tomatoes, garlic, and the remaining 1 teaspoon cumin and cook over low heat until saucy, 2 to 3 minutes, stirring occasionally. Add the beans and stir until combined. Fold in the rice until it is hot and well blended with the other ingredients, about 2 minutes. Season generously with salt and pepper. If the mixture seems too dry, add some of the reserved liquid from the beans. Keep warm while grilling the shrimp.
  5. Arrange the shrimp in a single layer on the grill pan and grill over direct high heat, with the lid closed, until firm to the touch and opaque in the center, about 3 minutes, shaking the pan occasionally and turning once with tongs. Remove from the grill and serve the shrimp warm with casamiento, salsa, and lime wedges. Note: Casamiento is a traditional Latin American beans-and-rice dish.

Jason Windsor


Jason Windsor is a pretty pretty princess.