Pan-Seared Shrimp with Mango Cucumber & Peppadew Salsa

Serves 4 as a light lunch. By Alejandra Ramos

For the mango salsa

1 large ripe mango, diced into 1/2" cubes

1 large cucumber, diced into 1/2" cubes (no need to peel)

1/2 cup Peppadew peppers (or substitute roasted red peppers), coarsely chopped

1 small red or white onion, finely diced

1 cup coarsely chopped fresh cilantro

Juice of 2 large limes

1 teaspoon Tabasco or similar hot sauce

Kosher salt and freshly ground black pepper, to taste

For the shrimp

1 pound large frozen and thawed or fresh shrimp, peeled and deveined (tails on or off, as desired)

Zest and juice of 1 large lime

3 tablespoon extra virgin olive oil plus more for cooking

1 teaspoon sweet smoked Spanish paprika (or substitute chili powder)

Kosher salt and black pepper

1 pound baby spinach, washed

Lime wedges for serving


First make the salsa. In a large bowl, combine the diced mango, diced cucumber, chopped Peppadew peppers, diced onion, and cilantro. Toss to distribute. Add the lime juice and hot sauce and toss again to coat evenly. Season generously with kosher salt and black pepper. Set aside. (The salt will draw out the natural juices from the ingredients so that the flavors will start to mingle.)

Place the spinach in a large bowl, then make the shrimp. Preheat a cast iron griddle pan or other heavy bottom pan over medium-high heat. While the pan heats, toss the shrimp with the lime juice, olive oil, paprika, and a generous sprinkle of kosher salt and black pepper.  Toss to coat and let sit will the pan heats up. When ready, add 2 tablespoons of olive oil to the pan, then use tongs to pick up the shrimp and add to the pan in small batches, making sure not to overcrowd. Let cook about 1-2 minutes on one side until slightly charred, then flip and cook the other side. When ready, remove from the pan and add to the bowl with the spinach. Repeat until all the shrimp are cooked.

Stir the salsa and top off the shrimp and spinach with it (use as much or as little as you'd like). Toss to coat, taste and adjust seasoning as desired. Serve with lime wedges.