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Fresh & Light Garlic Chili Shrimp with a Mango Lime Salsa

Fresh & Light Garlic Chili Shrimp with a Mango Lime Salsa

Shrimp, if prepared well, has a delicate and luxurious lobster-like texture and flavor.

To me, this recipe is an ode to summer. It’s easy, light, fresh and full of summer produce. Juicy summer mangos tossed with fragrant cilantro and finished with a pop of lime. This salsa is good with chips but even better topped over succulent and juicy shrimp. Growing up, we always ate plump shrimp sautéd with tons of garlic and butter. We used to LOVE dipping crusty bread in the juices. That childhood memory gave me the idea for this dish. What if i topped that garlicky shrimp with a fresh, sweet and tangy salsa and piled it all over a bed of summer arugula? In my mind, before i made this recipe, there was no possible way this could go wrong. Boy was i right about that. There is absolutely nothing wrong with this dish. If you’re not into the peppery flavor of arugula, no biggie! Just substitute it for rice, pasta, or even spinach.

My two big tips for this dish are the following:

1) make sure the mangos you use are super ripe and sweet. If you use a slightly under-ripe mango, chances are it’s going to be tough and tart. While delicious prepared in other ways, this dish needs that pop of sweetness that a ripe mango delivers.

2) do not overcook the shrimp! If you’re using frozen shrimp, thaw the shrimp in the fridge or at room temperature and cook for no more than 4-5 minutes. You want your shrimp to remain springy to the touch. If you touch your shrimp and it feels firm and not springy, you’ve overcooked it. No one likes overcooked shrimp, so be mindful of the time when sautéing with your garlic and chili flakes.

Give this recipe a try! Share your comments and some love. If you make this recipe and share it on social media, tag it with the hashtag #hungrilyhomemaderecipe

Total Time: 10 minutes

Yield: 2-3 adult servings


1. 1 tbsp coconut oil

2. 1 lb peeled, deveined shrimp

3. 4 cloves garlic, crushed

4. 1 tsp crushed red pepper flakes

5. 2 tsp salt

6. 1 1/2 cups diced fresh mango

7. 3/4 cup chopped cilantro

8. 1 1/2 tbsp olive oil

9. 2 limes

10. 2 cups arugula


1. In a mixing bowl, mix together your diced mangoes, cilantro, 1 tsp salt, olive oil, and the juice of one lime. Set aside after mixing and allow the flavors to meld while you prepare your shrimp.

2. Heat up a large skillet with your coconut oil and add your crushed garlic. Drop the heat to medium-low and stir the garlic in the oil for 1 minute until the garlic becomes fragrant. Once your garlic begins to omit a strong scent, add your crushed red pepper flakes and allow to cook with the garlic. Keep stirring as you do not want the garlic to burn.

3. Add your shrimp to the skillet with garlic and red pepper flakes. Be sure your shrimp is already thawed before adding to the skillet. Sauté together for 4-5 minutes allowing the shrimp to touch the heat on all sides and change color. Turn the heat off once the shrimp appears JUST cooked and season with salt and the juice of 1 lime. Remember, the shrimp will continue to cook even after they’ve been removed from the heat.

3. In a serving platter, lay down your 2 cups of arugula. Top the arugula with your shrimp and sauce. Be sure to pour the sauce over the arugula as well. The hot sauce will soften the arugula and is delicious! Top your shrimp with your mango cilantro salsa and serve! Enjoy!

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