20-Minute Blistered Mango & Shrimp Platter (The Patio Party)

Instructions

1. 1

   In a large bowl, toss 2 lbs large shrimp, peeled and deveined with 1 tbsp chipotle in adobo, minced, 1 tbsp avocado or neutral oil, 1 tsp garlic powder, and 1 tsp kosher salt. Let them sit while you get everything else ready. We want flavor, but we're not suffering for dinner with a 3-hour marinade.

   2 min

   Tip: Make sure the shrimp are dry before adding the oil and spices, otherwise you won't get that gorgeous crust later.

2. 2

   Place a large cast-iron skillet over medium-high heat. Let it get smoking hot—about 3 minutes. Do not add oil yet; we are dry-charring to mimic a traditional comal roast.

   3 min

   Tip: Turn on your vent hood now before someone asks why the smoke alarm is singing.

3. 3

   Place 2 firm-ripe mangos, cut into cheeks, 0.5 large red onion, thick slices, and 1 jalapeño, halved lengthwise directly onto the dry, hot skillet. Let them sit untouched for about 3-4 minutes until heavily blistered and blackened on the bottom, then flip and char the other side for another 3 minutes.

   7 min

   Tip: Trust the process. Blackened spots equal deep, sweet-smoky flavor. This is the Oaxacan flavor logic working for you on a weeknight.

4. 4

   While the mango and veggies are blistering, toss 3 cups purple cabbage, thinly sliced in a serving bowl with the juice of 1 limes, juiced and 0.25 tsp kosher salt. Massage it just tantito with your hands so it slightly softens but stays crunchy.

   3 min

   Tip: Doing this early lets the acid break down the cabbage just enough.

5. 5

   Remove the charred mango, onion, and jalapeño to a cutting board. Once cool enough to handle, chop them into a chunky relish. Toss the relish in a bowl with 0.25 cup fresh cilantro, chopped, the juice of 1 limes, juiced, and the remaining 0.25 tsp kosher salt. Taste it—then decide if it needs more acid.

   4 min

   Tip: Leave it chunky! We want distinct, jammy bites of mango, not a puree.

6. 6

   Return the same skillet to high heat and add the remaining 1 tbsp avocado or neutral oil. Add the marinated shrimp in a single layer (work in two batches if your pan is small). Hard sear for 2 minutes on the first side until crispy and deeply browned, then flip and cook 1 more minute. Transfer immediately to a platter.

   5 min

   Tip: High heat is non-negotiable here. We want an aggressive sear, not a gentle steam.

7. 7

   While the shrimp sear, warm your 12 small corn tortillas and slice the 2 ripe avocados, sliced.

   3 min

   Tip: Keep the tortillas wrapped in a clean kitchen towel so they stay pliable.

8. 8

   To serve, pile the blistered mango salsa right over the hot charred shrimp. Surround the platter with the lime cabbage, sliced avocado, and warm tortillas. Serve with the final 1 limes, juiced cut into wedges. Ándale, dinner is ready.

   2 min

   Tip: Let everyone build their own plates. It’s less work for you and way more fun.