Sautéed Shrimp with Warm Tropical Fruit Salsa

Please welcome guest author Jaden Hair of Steamy Kitchen as she tempts us with “Floribbean” tropical shrimp. ~Elise

I’m a crazy-lucky gal, living in tropical Florida. With the abundance of fruits all year round, we don’t do much canning or preserving here. I’d much rather just have the juicy, real deal! Plus, I have lovely friends like Elise who lovingly carried jars of her special preserves to the Bahamas so that I could bring them home and enjoy with my morning toast.

With tropical fruit like mangoes and kiwi, you’ve got to eat the fruit just at the right time of ripeness. Under-ripe kiwi is suck-your-face-in-puckery-sour and over-ripe mangoes are blah and mushy.

So what to do with imperfect fruit? Slightly cook them for a warm, tropical fruit salsa, Floribbean style. Yeah, it’s a dumb name, but restaurants here use it all the time. It basically means Florida + Caribbean style, if you haven’t guessed already. These days, it really just refers to a tropical dish.

Peel and dice the kiwi and mango and cook them along with sugar, a pinch of salt and a dash of chili powder. Other fruit, like pineapple or papaya are also fabulous too.

You’ll have to adjust the amount of sugar on your own, as it’s based on how sweet or sour your fruit is. I always like to have just a slight tang in the salsa, so a simple squeeze of lime at the end is perfect. Again, the amount of lime juice is based on taste.

And to top it all off with something a little extra special is toasted sweetened coconut flakes! Welcome to paradise.

Sautéed Shrimp with Warm Tropical Fruit Salsa Recipe

  • Prep time: 10 minutes
  • Cook time: 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.

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Shrimp photo by Jaden Hair.

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Showing 4 of 16 Comments

  • Jim

    I saw this and had to try it tonight. Toasting the coconut flakes was a bit more challenging on an halogen electric stove top but manageable if you pay attention to what’s going on. I tried to shorten the time by putting the salt, pepper, and chili powder on the shrimp after I de-veined and peeled (washing also as I was doing this, I take the tails off too,—blotting with a paper towel is helpful, so no more water than necessary remains on the shrimp before adding spices). Then letting sit for 15 minutes or so in the refrigerator before cooking. With 21-25 count shrimp per pound the cooking time is flawless and it remains succulent but “cooked”. DO NOT overcook the shrimp—adding it on top of the cooked salsa, then using about half of the coconut on top of that it will stay “cooking”. We put it on top of sushi grade rice (and put more of the coconut on top) and it was a meal! Great IDEA!

    Hey Jim, Thanks for trying the recipe! ~Jaden

  • Jean Prescott

    Wonderful recipe…compliments to Jaden and Elise. It fits perfectly into a dietary readjustment I’m making and which is making this old bird feel like a spring chicken. I cannot imagine that eliminating the salt and sugar would destroy the dish, and doing so would make me feel ever so much better. Plenty of delicious flavor there without them. And, Elise, I am loving the new presentation. You deserve an award of some kind for making the blog easier to use, though it wasn’t a chore before. Thank you ladies.

  • Laura

    Jaden or Elise, do you think this would taste good with grilled chicken?? I don’t like shrimp but I adore chicken; although, your photo makes the shrimp look delicious! My tastebuds know better though ;)

    I would say yes, with either grilled chicken or pork. ~Elise
    yeah, whatever Elise said! ~jaden

  • MRhé

    I made this this evening and it was amazing! Thank you so much for posting this.

    I added some pineapple and tomato to the salsa and cooked up the shrimp *really* spicy w/cayenne, chili and sriracha – great combo with the sweet salsa. I also used a lot of mint and a bit of fresh cilantro in the salsa.

    This is probably the 6th or 7th recipe I’ve made and they are all delish Elise! (And guests).

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