Mango, Avo, and Shrimp with Honey Lime Dressing Paired with Kiepersol Vit

Grilling in summer and Texas go hand in hand. And the simpler, the better. I love that grilled taste without the setup, so this is my go-to for pan-cooked indoors or outdoors. This mango, avocado, and shrimp recipe pairs beautifully with the Kiepersol Vit. The Vit has gorgeous tropical notes of guava and pineapple that highlight the mango and shrimp in style. Enjoy!

INGREDIENTS

• 1 pound of large shrimp, peeled and deveined, fresh or frozen (thawed)

• 2 ripe avocados, diced

• 2 ripe mangoes, diced

• red onion, chopped (optional if you like a bit of bite to the mango

• Juice from 2-3 limes

• Jalapeño (Optional): For a touch of heat, a finely minced jalapeño adds a delightful kick. Use ½ to 1 jalapeño, seeded and minced

• Salt and pepper to flavor

• 2 Tbsp olive oil

• 1/2 tsp cumin

• Dash of chili powder

• 1/2 tsp chopped garlic

• 1/2 tsp honey

• red pepper flakes

INSTRUCTIONS

Step 1: Prepare the Mango Salsa

1. I use this term salsa lightly as it can be as simple as fresh mangoes solo or these additions for a zippy version.

2. Dice the mango, red onion, and jalapeño (if using): Carefully peel and dice your ripe mangoes into small, bite-sized pieces. Finely dice the red onion and jalapeño (remove seeds and membranes for less heat).

3. Chop the cilantro: You either love cilantro or hate it, so let your palate be the guide if you want to include it and chop to your desired size.

4. Combine Salsa Ingredients: In a medium bowl, gently combine the diced mango, red onion, jalapeño (if using), and chopped cilantro.

5. Add Lime Juice and Season: Squeeze the juice of 1-2 limes over the salsa mixture. Season with a pinch of salt and pepper to taste. Gently toss everything together to ensure the flavors are well combined.

6. Let Salsa Rest: Allow the mango salsa to sit and meld together while you prepare the shrimp and other components. This allows the flavors to deepen and develop.

Step 2: Marinate and Cook the Shrimp

1. Prepare the Shrimp Marinade: In a separate bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper.

2. Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade bowl. Toss to coat the shrimp evenly with the spice mixture. Let the shrimp marinate for at least 10-15 minutes. While it marinates, you can continue with the next steps. Tip: Marinating for longer (up to 30 minutes) will intensify the flavor, but don’t marinate for too long as the lime juice can start to “cook” the shrimp.

3. Cook the Shrimp: Heat a skillet or grill pan over medium-high heat. Add the marinated shrimp to the hot pan in a single layer (work in batches if necessary to avoid overcrowding the pan).

4. Cook Until Pink and Opaque: Cook the shrimp for 2-3 minutes per side, or until they are pink, opaque, and cooked through. Be careful not to overcook the shrimp, as they can become rubbery. 

5. Set Aside Cooked Shrimp: Once cooked, remove the shrimp from the skillet and set aside to cool slightly.

Step 3: Prepare the Avocado

1. Dice the Avocado: Just before assembling the bowls, dice the ripe avocados into bite-sized pieces. 

2. To prevent browning, you can toss the diced avocado with a squeeze of lime juice.

Step 4: Make Lime Dressing

1. Whisk Dressing Ingredients: In a small bowl or jar, whisk together olive oil, lime juice, honey or maple syrup (if using), salt, and pepper.

2. Taste and Adjust: Taste the dressing and adjust seasonings to your liking. You may want to add more lime juice for tanginess or a pinch more sweetener if desired.

Speaking of mango salsa, the Restaurant at Kiepersol creates an amazing starter called “Duck Cigars”. It’s delicately braised duck, shredded and rolled in a wonton wrapper to be deep-fried. It’s topped with a plum sauce and served with a mango salsa on the side. One of our guest favorites! I love the Kiepersol Syrah with this starter to enhance the smokiness and dark plum notes of the sauce, and, for the summer, I’ve seen guests order this with the Kiepersol Edelvit. Something about a chilled white wine that’s oaked with a touch of vanilla adds a comfort level to this dish.

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Kelly Doherty is the Branding and Marketing Director of Kiepersol. A photographer, graphic designer, and writer at heart, the winery and vineyard are the inspired backdrop for Kelly’s creative endeavors. 

She holds a WSET Level 3 Award in Wines from the Wine and Spirits Education Trust, is a Certified Specialist of Wine, and loves sharing wine stories.