Want to have extra flavorful and juicy shrimp? Brine them for exactly 30 minutes first, in a brine of 1 quart water, 1/4 cup sugar, 1/4 cup kosher salt (or 3 Tbsp table salt), and 1 cup ice. Dissolve the sugar and salt into the water first, before adding the shrimp and ice.
- 1/2 cup sweetened coconut flakes
- 1 Tbsp cooking oil (coconut oil or canola oil)
- 1 pound raw shrimp, peeled and deveined
- 1 mango, peeled and diced
- 1 cup diced pineapple
- 2 kiwi-fruit, 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, thinly sliced
1 Toast 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 Sauté the shrimp: 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 just barely cooked through. Spoon out the shrimp to a serving platter.
3 Sauté the fruit: 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, pineapple, 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, sprinkled on top of the shrimp.
4 Sprinkle with toasted coconut flakes: Sprinkle the shrimp and salsa with toasted coconut flakes.