Mango Shrimp Salsa


  1. In a large bowl, combine the shrimp with 1 teaspoon oil, paprika, cumin, crushed red pepper, chili powder, garlic powder, 1/4 teaspoon salt and a pinch of pepper. Toss until thoroughly combined.
  2. In a medium skillet over medium-high heat, heat 2 tablespoons oil, sauté shrimp until opaque. Chill for 20 minutes.
  3. In a medium bowl, combine the mango, red onion, lime juice, remaining oil, salt and pepper.
  4. Chop the shrimp, toss with the mango mixture.
  5. Add the cilantro and toss until combined. Serve with chips.

Tip: Serve on top of tostadas with a garnish of black beans and chopped cilantro.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen


16 ounces Sea Queen Medium Easy Peel Raw Shrimp, thawed and peeled

3 tablespoons + 1 teaspoon Carlini Extra Virgin Olive Oil, divided

1/2 teaspoon Stonemill Essentials Paprika

1/2 teaspoon Stonemill Essentials Ground Cumin

1/4 teaspoon Stonemill Essentials Crushed Red Pepper

Pinch Stonemill Essentials Chili Powder

1/4 teaspoon Stonemill Essentials Garlic Powder

3/4 teaspoon Stonemill Essentials Iodized Salt, divided

1/4 teaspoon + pinch Stonemill Essentials Ground Black Pepper, divided

2 ripe mangos, peeled and diced

1/2 red onion, diced

3 tablespoons freshly squeezed lime juice

2/3 cup chopped cilantro

10 ounces Clancy's Big Dipper Tortilla Chips

Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

3 pints