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:

Quickview
282k Calories
24g Protein
8g Total Fat
27g Carbs
13% Health Score
Limit These
Calories
282k
14%

Fat
8g
13%

  Saturated Fat
3g
21%

Carbohydrates
27g
9%

  Sugar
20g
23%

Cholesterol
285mg
95%

Sodium
963mg
42%

Get Enough Of These
Protein
24g
50%

Vitamin C
87mg
106%

Selenium
56µg
80%

Manganese
1mg
52%

Phosphorus
262mg
26%

Copper
0.5mg
25%

Vitamin K
23µg
22%

Vitamin E
3mg
20%

Calcium
197mg
20%

Fiber
4g
17%

Iron
3mg
17%

Zinc
2mg
17%

Magnesium
62mg
16%

Vitamin B12
0.84µg
14%

Folate
54µg
14%

Vitamin A
676IU
14%

Potassium
427mg
12%

Vitamin B6
0.17mg
8%

Vitamin B3
1mg
7%

Vitamin B1
0.08mg
5%

Vitamin B5
0.47mg
5%

Vitamin B2
0.07mg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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