Shrimp with mango cocktail sauce

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15 min


5 Servings

Shrimp with mango cocktail sauce

Roberto Caruso

From a light, lemony vinaigrette to a creamy artichoke to a chipotle-spiced cocktail dip, it only takes minutes to make all three


  • 250 g cooked, peeled large shrimp , fresh or frozen
  • 1/2 tsp vegetable oil
  • 1/2 tsp dark sesame oil
  • 2 tbsp coarsely chopped cilantro
  • 1 firm, ripe mango
  • 1/4 cup bottled cocktail sauce


  • PLACE shrimp in a large bowl. (If using frozen shrimp, first place in a sieve, rinse under cold running water until ice crystals melt, drain well and pat dry with paper towels.) Drizzle with vegetable and sesame oils and sprinkle with cilantro. Turn to evenly coat.
  • PEEL mango. Slice fruit from stone in long thick pieces. Coarsely chop, then place in a food processor with cocktail sauce. Whirl until puréed, scraping down sides as needed. Scrape into a decorative bowl and place in centre of a large serving platter.

Nutrition (per serving)

  • Calories
  • 20,
  • Protein
  • 2 g,
  • Carbohydrates
  • 2 g,
  • Sodium
  • 26 mg.