Shrimp with mango cocktail sauce

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15 min


5 servings and 1 cup (250 mL) cocktail sauce


  • 250 g cooked large shrimp , peeled, about 25
  • 1/2 tsp vegetable oil
  • 1/2 tsp sesame oil
  • 2 tbsp coarsely chopped fresh coriander
  • 1 firm ripe mango
  • 1/4 cup bottled cocktail sauce


  • If using frozen shrimp, place in a sieve and rinse under cold running water until ice crystals melt. Drain well and pat dry with paper towels. Place in a large bowl. Drizzle with vegetable and sesame oils and sprinkle with coriander. 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 side as needed. Scrape into a decorative bowl and place in centre of a large serving platter. Arrange shrimp around sauce. Mango sauce is also delicious with our Crab Cakes Provencal (recipe, in Recipe File).

Nutrition (per serving)

  • Calories
  • 20,
  • Protein
  • 2 g,
  • Carbohydrates
  • 2.4 g,
  • Fat
  • 0.3 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 26 mg.

Dipping plump juicy shrimp into bottled cocktail sauce is a holiday party tradition for many of us. For a delicious twist on this classic appetizer, purée fresh mango into the sauce to add fruity flavour. It’s a terrific match with the shrimp.

Mango cocktail sauce

This sunny versatile sauce has a marvelous tropical flavour. Here are other delicious ways to use it:
* sauce for sautéed chicken breasts
* dip for spring rolls or french fries
* over cooked mussels on the half-shell for an elegant appetizer
* on open-face turkey sandwiches
* mixed into canned tuna for sandwich filling
* stirred with cream cheese and drained canned crab for a dip

Make ahead

Prepare shrimp, but do not add coriander. Prepare sauce. Cover and refrigerate both overnight. Toss shrimp with coriander just before serving.