Pregnancy Friendly Gluten Free Mango Chili Shrimp Cocktail
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Learn more →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
Ingredient noteOnly large or medicinal amounts of horseradish are a concern in pregnancy. This recipe uses about 3/4 tsp per serving, which is a normal condiment amount.
- 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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