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Sep 1, 2012 08:29 AM

Salsa for herbed grilled shrimp?

I'll be grilling shrimp tonight and I'd like to make a salsa to go with it. The shrimp will be marinated in garlic, herbs and olive oil. I'm thinking about a sweet salsa -- maybe mango or pineapple. Does anyone have a recipe to offer? Thanks!

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  1. I've never used a recipe for salsas like that- I just chop and add and taste and season and taste....

    Mango, pineapple, red onion, a little finely minced jalapeno or serrano, s&P, etc. is a go-to for shrimp in this house but the beauty of an impromptu salsa is that you can use what you have that suits your personal taste.

    1. I use a similar salsa as above, with some cilantro, honey & fresh oj in it as well.

      1. It might be too late, but for future reference, this mango salsa is very good.

        1. I saw lots of consistency in the recommendations you provided so I chopped up some fresh pineapple, mango, jalepeno, red onion, cilantro and red bell pepper. I grated some lime zest over it and squeezed the juice of half the lime into the bowl. Mixed it all together and it was delicious. Thanks!

          Ya know what...? I need to cut myself some slack regarding "recipes" and just allow myself to be guided by my intuition.

          3 Replies
          1. re: CindyJ

            That same salsa is really good over grilled salmon, too. I think the cilantro and the jalapeno really make the flavor of the salsa over-the-top wonderful.

            1. re: jmcarthur8

              This salsa is easy as A,B,C :

              8 ounces of Mango Preserves, or Orange or Pineapple Preserves
              2 ounces of Sherry or Dry white wine
              2 tsps. White, Rose, Black and Green freshly ground pepper
              2 ounces grated horse radish

              Combine thoroughly and refrig. 2 hours.

              Serve at room temperature.

              It is specifically nice with coconut grilled shrimp in beer.

              Have nice Labor Day.

              1. re: jmcarthur8

                + black beans to the mango/pineapple/pepper/onion/cilantro scheme outlined above, excellent with chips.

            2. My favourite salsa for seafood is a variation on the pineapple theme. Simply add cold, cooked, chopped beats in equal amounts to finely chopped fresh pineapple. Toss with salt, fresh coriander and lime juice. Allow to blend for at least 1/2 an hour or up to 2 days in fridge. You can use canned alternaitves for pineapple and beets, too. Also great with chicken. Looks stunning on any plate.