SRIRACHA SHRIMP WITH MANGO AND AVOCADO SALSA

 

PENSACOLA COOKS KITCHEN
Cat Mccreery




1 lb. shrimp (35-45 ct/) peeled and deveined
¼ cup sriracha sauce
Juice of 1 lime
½ tsp. cumin
1 large avocado, pitted, peeled and cubed
1 cup diced mangos
1 lime, squeezed
2 Tbsp. chopped cilantro
¼ cup finely chopped red onion
½ tsp. freshly ground coriander
Salt and pepper to taste

Place the shrimp, sriracha sauce, lime juice and cumin in a bowl. Marinate for 15 minutes. While the shrimp marinate, prepare salsa by combing remaining ingredients in a bowl. Cook marinated shrimp in a sauté pan until done and top with salsa.