Sautéed Shrimp with Tropical Fruit Salsa

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.

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 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

Method

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.

sauteed-shrimp-tropical-salsa-method-1

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.

sauteed-shrimp-tropical-salsa-method-2 sauteed-shrimp-tropical-salsa-method-3

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.

sauteed-shrimp-tropical-salsa-method-4 sauteed-shrimp-tropical-salsa-method-5

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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • sel

    Passion fruit is also delicious with rice and shrimps (and coriander) but it’s used raw, you don’t have to cook it.

  • Sarah

    I made a mango and red onion salsa the other day with a steak and I wasn’t sure what to eat the rest of the salsa with. Now I know! Some sauteed shrimp!

  • Alida @My Little Italian Kitchen

    This simple fresh and delicious recipe makes me hungry!
    I love the tropical fruit salsa. A really good recipe!

  • Laura @ Laura's Culinary Adventures

    Yum! These flavors look so delicious!

  • Amy @ Pressure Cook Recipes

    Hi Elise,

    I’m glad you just updated this guest post by Jaden. This easy “Floribbean” salsa is just perfect for the summer. She has managed to put some of my favorite ingredients all in one dish, so I have to try it sometime. Thanks!

    Pinning this one now! :)

    Amy

  • Angel

    This recipe looks really delicious and I will definitely try it. However, I have trouble cooking shrimp. It often ends up really gross and not at all the right texture. I know I am probably overcooking it but I don’t know how to NOT overcook. Any ideas?

    • Elise Bauer

      Shrimp gets rubbery when overcooked. Just cook it a minute or two on each side. As soon as it is pink, remove from heat. Also brining the shrimp first really helps! Just a 30 minute brine in a solution of 1 quart water, 1/4 cup sugar, 1/4 cup kosher salt (or 3 Tbsp table salt) and a cup of ice cubes. Brining helps the shrimp retain moisture when it is cooked.

  • Kristopfer

    I made this last night with mango and pineapple. I also added a bit of minced garlic and jalepeno. What a great recipe. I’ve never been lead astray by your blog! Every recipe is gold!

  • Michelle Garcia _pitts

    You can also add a little slightly fried banana. Tastes great with the kiwi, pineapple and mango.

  • Anita

    I made this yesterday. So simple & quick to make. My kiwi fruit was not ripe enough, so I did not add any lime juice. Turned out absolutely fabulously well – this recipe is a keeper. Thanks!

  • Lisa

    Absolutely wonderful dish. Made it last night for dinner along with your Spanish Rice.

    Perfect summer dish, that I know we will be repeating in the months to come. To an earlier poster I too cut out the sugar and salt, and I don’t think anything was missing!

    Next time I think I will add some green pepper strips to the Mango’s / Kiwi, but this is definitely a recipe that you can play around with to suit your own tastes. The toasted coconut was to die for, but then I am a coconut-aholic!

  • Delina

    Made this last night for a few friends, and they loved it! Seem to be more of a summer dish but it was very easy, I just doubled the ingredients and we had plenty.

  • Deah

    We made this for lunch Sunday after church. Did all of the prep work Saturday and finished within the 20 minutes it took to cook the rice. Excellent meal!! Our guest said it was better than a gourmet restaurant meal.

  • Sally

    Happened to have some kiwi and mango shriveling up in the fruit bowl, and some cut pineapple not being eaten. A 1/2 bag of coconut that I can’t remember what I last used it for. And some chicken breasts that I needed to use. This was SO good. I will totally make it again and serve it to guests while chilling on the patio this summer. A cold bottle of white wine or mojitos alongside. Loved it!

  • Stephanie

    I made this for dinner yesterday (and forgot the chili powder) but it came out beautifully. Truly a simple recipe! I paired it with a lime-mint couscous…I got so many compliments and there were NO leftovers. Awesome Awesome Awesome.

  • christina

    Oh! I made this on Friday and added some coconut milk to my rice…mmMMMmm..it was so good! my husband loved it too!
    Thanks!
    You’re very welcome! ~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).

  • 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

  • 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.

  • 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