Gluten Free Mango Chili Shrimp Cocktail

Total time55 min

Prep time20 min

Cook time5 min

4.9

(21)

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
4 cups cold water
1 tsp kosher salt
1 bay leaf
½ lemon, sliced

For the mango chili sauce

1 cup fresh mango, finely diced (from about 1 medium mango)
⅓ cup ketchup
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp prepared horseradish
1 fresh serrano or jalapeño pepper, seeded and minced
2 tbsp fresh cilantro, finely chopped
¼ tsp kosher salt, or to taste

For serving

lime wedges, for serving (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
Combine the water, kosher salt, bay leaf, and lemon slices in a large saucepan and bring to a boil over high heat.
2
Add the shrimp to the boiling water and cook for 2–3 minutes, until they are pink, opaque throughout, and curled into a C-shape — they should reach an internal temperature of 145°F (63°C). Do not overcook; remove them as soon as the last shrimp turns fully opaque.

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