Sautéed Shrimp with Warm Tropical Fruit Salsa
If you want to add more Mexican recipes to your recipe box, Sautéed Shrimp with Warm Tropical Fruit Salsa might be a recipe you should try. For $3.14 per serving, you get a main course that serves 4. One portion of this dish contains about 25g of protein, 22g of fat, and a total of 396 calories. 286 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by Simply Recipes. A mixture of chili powder, salt and pepper, sweetened coconut flakes, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 20 minutes. With a spoonacular score of 66%, this dish is solid. If you like this recipe, take a look at these similar recipes: Coconut Macadamia Shrimp With Warm Tropical Salsa, Shrimp Cocktail with Tropical Fruit Salsa, and Grilled Shrimp Lettuce Cups with Tropical Fruit Salsa.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/8 – 1/4 teaspoon chili powder
cooking oil
3 fresh mint leaves, julienned
2 kiwi, peeled and diced
1/4 lime
1 mango, peeled and diced
1 pound raw shrimp, peeled and deveined
1/4 cup finely diced red or sweet onion
salt and pepper
1 teaspoon sugar, or to taste
1 cup sweetened coconut flakes
Equipment:
frying pan
stove
Cooking instruction summary:
1 To toast the coconut flakes, heat a large frying pan or sauté pan on medium heat. Add the coconut flakes and stir constantly, until the flakes are slightly browned at the edges. Immediately spoon onto a plate to stop the cooking and prevent burning. Set aside to cool.2 Season the shrimp with salt and pepper. Return the same frying pan to the stove and heat on medium high heat. Pour in 1 tablespoon of cooking oil and swirl to coat. When the oil is hot, add the shrimp and cook for 2 minutes each side or until cooked through. Spoon out the shrimp to a serving platter.3 Use the same frying pan, heat to medium-high heat, pour just 2 teaspoons of cooking oil and swirl to coat. When the oil is shimmering, add the diced onion and sauté for 1 minute. Add the mango and the kiwi and cook for 1 minute until bubbly and softened. Add the fresh mint, sugar, chili powder and just a pinch of salt. Finish with a light squeeze of lime (if needed) and pour on top of the shrimp.4 Sprinkle with toasted coconut flakes.
Step by step:
1. 1 To toast the coconut flakes, heat a large frying pan or sauté pan on medium heat.
2. Add the coconut flakes and stir constantly, until the flakes are slightly browned at the edges. Immediately spoon onto a plate to stop the cooking and prevent burning. Set aside to cool.2 Season the shrimp with salt and pepper. Return the same frying pan to the stove and heat on medium high heat.
3. Pour in 1 tablespoon of cooking oil and swirl to coat. When the oil is hot, add the shrimp and cook for 2 minutes each side or until cooked through. Spoon out the shrimp to a serving platter.3 Use the same frying pan, heat to medium-high heat, pour just 2 teaspoons of cooking oil and swirl to coat. When the oil is shimmering, add the diced onion and sauté for 1 minute.
4. Add the mango and the kiwi and cook for 1 minute until bubbly and softened.
5. Add the fresh mint, sugar, chili powder and just a pinch of salt. Finish with a light squeeze of lime (if needed) and pour on top of the shrimp.4 Sprinkle with toasted coconut flakes.
Nutrition Information:
covered percent of daily need
