Shrimp with Fruit Salsa


1/2 cup sweetened coconut flakes

1 Tbsp cooking oil (coconut oil or olive oil)

1 pound raw shrimp, peeled and cleaned

1 mango, peeled and diced

1 cup pineapple, diced

2 kiwi fruit, peeled and diced

1/4 cup red or sweet onion, finely diced

1 teaspoon sugar, or to taste

1/4 lime

1/8 – 1/4 teaspoon chili powder

Salt and pepper, to taste

3 fresh mint leaves, thinly sliced

To toast coconut flakes: Heat a large frying pan or saute pan on medium heat.
Add the coconut flakes and stir, until flakes are lightly browned.
Spoon onto a plate to stop the cooking and prevent burning. Set aside to cool.
To saute the shrimp: Season the shrimp with salt and pepper.
Return frying pan to stove and heat on medium high.
Add 1 tablespoon of cooking oil, swirl to coat.
When pan hot, add the shrimp, cook for 2 minutes each side.
Spoon out the shrimp onto serving platter.
Saute the fruit: When oil is shimmering, add onion and saute for 1 minute.
Add the mango, pineapple, and kiwi, cook for 1 minute.
Add mint, sugar, chili powder, pinch of salt.
Finish with a squeeze of lime, on top of shrimp.
Sprinkle shrimp and salsa with coconut flakes.
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