Shrimp with mango salsa is practical for a weeknight: every ingredient appears at Harris Teeter, Food Lion, and Kroger in Charlotte, with no special stops required. The actual prep time is closer to 20–22 minutes once you account for deveining the shrimp and dicing the mango, cucumber, and jalapeño, though the cooking itself is genuinely fast. At roughly $3.50–$4.00 per serving (shrimp drives the cost, typically $8–$10 per pound), this lands squarely in the affordable-protein range and reheats adequately if you keep the salsa separate. The dish leans coastal—shrimp is a real strength in North Carolina—and makes a light, low-fuss meal that works well for families or meal prep, though it is best eaten same-day for texture.