Sautéed Shrimp with Warm Tropical Fruit Salsa (photo)

Sautéed Shrimp with Warm Tropical Fruit Salsa

  • Prep: 10 minutes
  • Cook: 10 minutes
  • Yield: Serves 4.


  • 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


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.

Main Ingredients