Seven Layer Shrimp Dip With Mango Salsa Recipes

SHRIMP PROTEIN BOWL WITH MANGO SALSA RECIPE

Steps:

• In a medium bowl, mix together all ingredients for mango salsa. Set aside.
• In a second bowl, whisk together garlic powder, chili powder, lime juice, and olive oil. Gently toss with shrimp until all the shrimp have been coated. Over medium heat, cook shrimp until slightly pink and opaque. Set aside.
• Make the mango salsa by combining diced mango, red onion, red bell pepper, cilantro, jalapeno, lime juice and pinch of salt in a bowl.
• Assemble bowls by placing 1/4 of the mango salsa, shrimp, avocado, spinach, carrots, cabbage, and rice in each bowl. Top with salad dressing (optional) and serve.

LAYERED SEAFOOD DIP

Steps:

• In a medium bowl, blend cream cheese, sour cream and mayonnaise.
• In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
• Cover and chill in the refrigerator at least 2 hours before serving.

SHRIMP 7-LAYER DIP

Steps:

• Place cream cheese in a mixing bowl; cream with a fork. Add sour cream and mayonnaise. Whisk with a fork until mixture is well combined and smooth.
• Spread cream cheese mixture in the bottom of an 8-inch pie plate to create the first layer. Top evenly with cocktail sauce, imitation crab, shrimp, green onion, diced tomato, and mozzarella cheese to create remaining layers. Garnish with small whole shrimp, sliced green onion, and fresh parsley, if desired.
• Cover and chill for a minimum of 2 hours, or overnight, to allow flavors to meld.
• Serve with potato chips, tortilla chips, or crackers.

SEVEN-LAYER SHRIMP DIP WITH MANGO SALSA

Steps:

• Cream the cream cheese, sour cream, Worcestershire sauce, lemon juice, pepper, garlic together until smooth.
• Spray the springform pan with a non-stick shortening spray.
• Spread the cream cheese mixture in 9" springform.
• Layer the spread the green chiles over the cream cheese mixture.
• Next layer the mango salsa, green onions, chopped shrimp, and black olives.
• Top with shredded cheese.
• Garnish with the chopped cilantro.
• Refrigerate until ready to serve.
• Place on large plate and remove springform sides.
• Serve with corn tortilla chips.

SKEWERED SHRIMPS WITH MANGO SALSA

Steps:

• In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
• Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
• Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.

SHRIMP WITH AVOCADO-MANGO SALSA

Steps:

• Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.