Spicy Shrimp Skewers with Mango Salsa & Avocado Crème

Looking for a vibrant, bite-sized Mexican starter that looks like a party in a glass? These spicy shrimp skewers over mango salsa with avocado crème are perfect for entertaining. The dish bursts with tropical colors—golden mango, green avocado, and pink-orange shrimp—and tastes just as amazing as it looks. Best part? Minimal cooking. The only thing that hits the pan is the shrimp, which cook in under five minutes.

Why This Works for Parties

• Colorful & Instagram-ready: Green avocado, golden mango, and fiery shrimp make a stunning trio.
  
• Minimal cooking: Only the shrimp need heat, and they’re done in minutes.
  
• Easy to serve: Shot glasses are perfect for grab-and-go starters with no mess.
  

These spicy shrimp skewers with mango salsa are a fresh, flavorful way to kick off any gathering—guaranteed to impress without spending hours in the kitchen.

Preparation time: 25-30 minutes
Cooking time: 10-12 minutes
Serves: 6-7

Ingredients

For the Spicy Shrimp Skewers

Large shrimp (peeled and deveined) 500g
Olive oil 1 tbsp
Paprika 1 tsp
Cayenne pepper (adjust to heat preference) ½ tsp
Cumin powder ½ tsp
Garlic powder ½ tsp
Salt ½ tsp
Juice of ½ lime
Small wooden skewers (2-3 shrimp per skewer)

For the Mango Salsa

Mangoes, diced 2 ripe
Red onion, finely chopped ½
Red chili or jalapeño, finely chopped 1 small
Cucumber chopped 1 (medium)
Fresh cilantro, chopped 2 tbsp
Juice of 1 lime
Salt to taste

For the Avocado Crème
Avocados 2 ripe avocados
Sour cream or Greek yogurt ½ cup
Juice of 1 lime
Salt and pepper to taste

METHOD

1. In a small bowl, combine diced mango, chopped red onion, chili, and cilantro. Squeeze in lime juice, season with salt, and gently toss.
2. Chill in the fridge while preparing the rest. Blend avocados, sour cream (or yogurt), lime juice, salt, and pepper until smooth and creamy.
3. Transfer to a piping bag or spoon into a bowl for easy layering. Toss the shrimp in olive oil, paprika, cayenne, chili powder, garlic powder, salt, and lime juice.
4. Thread 4–5 shrimp onto each skewer. Heat a non-stick pan or grill pan over medium-high heat. Cook shrimp for 2 minutes per side until pink and slightly charred.
5. Remove from heat. Spoon 1 tablespoon of avocado crème into the base of each shot glass. Add 1–2 spoonfuls of mango salsa on top.
6. Place a shrimp skewer vertically or diagonally into each shot glass. Garnish with extra cilantro or a slice of chili.