Sautéed Shrimp with Warm Tropical Fruit Salsa

Method

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.

 

Ingredients

• 1 pound raw shrimp, peeled and deveined
• 1 mango, peeled and diced
• 2 kiwi, peeled and diced
• 1/4 cup finely diced red or sweet onion
• 1 teaspoon sugar, or to taste
• 1/4 lime
• 1/8 – 1/4 teaspoon chili powder
• salt and pepper
• 3 fresh mint leaves, julienned
• 1 cup sweetened coconut flakes
• cooking oil