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Smoked Paprika Dusted Shrimp with Peach Mango Salsa

A platter of sautéed paprika-dusted shrimp by a bowl of peach mango salsa

PC Black Label Peach and Mango Salsa

Smoked Paprika Dusted Shrimp with Peach Mango Salsa

In this Spanish-inspired appetizer, jumbo shrimp are given a dusting of smoky paprika, garlic and c...

In this Spanish-inspired appetizer, jumbo shrimp are given a dusting of smoky paprika, garlic and cumin before searing and serving with zesty, fruity peach mango salsa for dipping.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 25 mins
  • Serves: 6
  • Dish Type: Mexican
  • Season: Spring, Summer
  • Course: Appetizer
  • Main Ingredient: Shrimp

  • Amount Per Serving

  • Serving Size

  • Sodium

    630 mg

  • Sugars

  • Protein

    11 g

  • Calories

    100 cal

  • Total Fat

    5 g

  • Dietary Fibre

Smoked Paprika Dusted Shrimp with Peach Mango Salsa

A platter of sautéed paprika-dusted shrimp by a bowl of peach mango salsa

PC Black Label Peach and Mango Salsa

  • Amount Per Serving

  • Serving Size

  • Sodium

    630 mg

  • Sugars

  • Protein

    11 g

  • Calories

    100 cal

  • Total Fat

    5 g

  • Dietary Fibre

How to make

Ingredients

  • 1 pkg (454 g)PC®Jumbo Raw Zipperback Black Tiger Shrimp (21-30 count), thawed and peeled with tails left on
  • 3Cloves garlic, minced
  • 1/2 tsp (2 mL)PC®Black Label Smoked Paprika Spice
  • 1/4 tsp (1 mL)Ground cumin
  • 2 tbsp (25 mL)PC®Extra Virgin Avocado Oil
  • 1/2 tsp (2 mL)Salt
  • 2 tbsp (25 mL)Chopped fresh coriander
  • 1/2 cup (125 mL)PC®Black Label Peach & Mango Salsa

How to make

  • Step 1In medium bowl, toss shrimp, garlic, paprika, cumin and oil together until coated. Cover and refrigerate 15 minutes.
  • Step 2Spray a large frying pan with cooking spray; heat over medium-high heat. When pan is hot, add shrimp; season with salt. Cook for 4 to 6 minutes, stirring occasionally with a wooden spoon, or until shrimp is curled, pink and cooked through. Remove from heat. Transfer to serving platter; sprinkle with coriander. Serve with salsa for dipping.

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