- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon minced garlic
- salt and ground black pepper to taste
- 1/2 pound raw shrimp, peeled and deveined
- 2 teaspoons garam masala, divided
- 1/4 cup diced red onion
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 cup finely chopped mango
- 1 cup finely chopped cucumber
- 1 cup chopped celery
- 3 tablespoons finely chopped cilantro
- 2 tablespoons grated orange zest
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic, salt, and pepper; cook and stir until garlic is fragrant, about 1 minute. Stir in shrimp and 1 teaspoon garam masala; cook until shrimp turn pink, about 4 minutes.
- Transfer shrimp to a bowl; add remaining 1 tablespoon olive oil, red onion, jalapeno pepper, lime juice, and lemon juice. Let stand at room temperature for 30 minutes.
- Mix mango, cucumber, celery, cilantro, and orange zest into the shrimp mixture. Chill for 1 hour before serving.