We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Sautéed shrimp topped with a mango pineapple kiwi salsa and toasted coconut flakes. 1 pot and takes only 25 minutes to make!
Photography Credit:Elise Bauer
Please welcome guest author Jaden Hair of Steamy Kitchen as she tempts us with “Floribbean” tropical shrimp. ~Elise
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 in Florida 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, mango, and pineapple and cook them along with sugar, a pinch of salt and a dash of chili powder. Other fruit like 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.
Recipe and photos updated, first published 2009.
Sautéed Shrimp with Tropical Fruit Salsa Recipe
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.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
Sautéed Shrimp with Mango Salsa & Coconut Cauliflower Rice
Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 tablespoon oil, lime juice and 1/4 teaspoon salt in a medium bowl.
Place cauliflower in a food processor. Pulse until chopped into rice-size pieces.
Heat 1 tablespoon oil, coconut milk and the remaining 1/4 teaspoon salt in a large nonstick skillet over medium-high heat. Add the cauliflower and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl and stir in coconut flakes. Wipe out the pan.
Toss shrimp with chili powder and cumin. Add the remaining 1 tablespoon oil and the shrimp to the pan. Cook over medium heat, stirring occasionally, until just cooked through, 3 to 4 minutes. Serve the shrimp and cauliflower rice with the salsa.
Gluten Free Cold Shrimp with Tropical Fruit Salsa Recipe
I have an idea for a travel ad for Florida in the summer. Want to hear it? Here goes:
Come to sunny Florida and experience temperatures found only in the fire and brimstone of Hell. Discover the delights of humidity ranges that are technically called icky, sticky, muggy and yucky. You will be amazed to find you have never sweated so much in your life, at how the most gossamer of fabrics feels like the heaviest of scratchy wool overcoats and how you practically grow gills trying to process the steamy tropical air.
The point is it is HOT! Blazing HOT! Unbelievably, unbearably HOT! And when I am spending what amounts to the cost of a first class vacation to Bali to air condition my house I am a tad reluctant to heat it up with the oven or even the stove. Outdoor grilling would be an option but did I mention it is HOT?
My solution for dinner when we are experiencing a tropical heat wave is to buy pre-cooked shrimp and serve them on a bed of tropical fruit salsa. No cooking for this Gluten Free Cold Shrimp with Tropical Fruit Salsa Recipe- only defrosting, rinsing and chopping.
And the best part? Standing in front of the frozen food section at the grocery store picking out my shrimp. Ahhh, for a few minutes there, I actually felt cool!
If it is not hot enough in your area to scramble your brains, then by all means skewer up some raw shrimp that have been tossed with some lime juice and olive oil and throw them under the broiler or on the grill for a few minutes and enjoy!
Oh The Things We Do For Love: Shrimp & Scallops With Warm Tropical Fruit Salsa and Corn On The Cob
Have any of you ever tried to learn to cook a food you did not like?
That’s me and shrimp. When it was only me and John, I figured he could just occasionally order shrimp in restaurants–similarly I never ate duck at home because he did not like it much. But now we have kids and it turns out they like shrimp–in fact Alex LOVES them. Like chocolate and ice cream kind of love.
In other words, sheer lunacy.
But anyway so I have been trying to cook with it in ways that don’t offend my own palate (i.e., make the whole dish taste like shrimp). Kind of like in that green curry. You would think I was a total novice in the kitchen–that’s how out of my element I felt at the fish counter yesterday when purchasing this shrimp. I practically made Josie do it for me. And I made John peel the darn things before I cooked them.
In the meantime, Alex’s birthday was coming up in June, but we will be gone a lot in May so I am planning it now. I had already settled on a dessert, but I was having trouble thinking of the main course–while Alex loves a lot of food she doesn’t LOVE a lot of savory dishes (except maybe macaroni and cheese and broccoli). But then I realized she sure does love shrimp that way. So I started trying to think of a shrimp dish.
Enter Jaden of Steamy Kitchen and Simply Recipes. Confused since Jaden does not write Simply Recipes, Elise does? Well Jaden was guest blogging on Simply Recipes. Anyway, now that we have that straightened out, the point is that I was reading Simply Recipes when I came across Jaden’s recipe for Sauteed Shrimp With Warm Tropical Fruit Salsa.
First, I can also serve it with seared scallops. Second, it has a sweet, fruity “sauce” on it, which Alex should like–and I can keep the shrimp separate from the salsa, which is nice for me. Third, the tropical flavors keep it interesting and different from everyday–good for a birthday party.
This weekend was the trial run–remember, totally out of my element with shrimp. I served it with roasted asparagus and corn on the cob from Florida, which everyone has been saying is really good this year. I am normally very suspicious of traveled corn, but everybody, in this case my sister Josie and my brother Chris, was spot on (I am sure my baby brother Nick would agree if he had tried it but he has been busy with a newborn baby). The asparagus was a seasonal no brainer. For the actual party I will skip the asparagus, but wow, it turns out Alex likes corn on the cob as much as shrimp. So I guess her meal is almost set now.
OK, I linked to the recipe above here are my changes: I seared the scallops in an oil/butter mixture and then sauteed the shrimp after that was finished (thus preserving the shrimp-free flavor of the scallops, haha). The shrimp turned out beautifully, and so easy. John devoured it. And look at the crust on the scallops–I definitely prefer sea scallops to bay scallops and that is why. Next change: I cooked the Warm Tropical Fruit Salsa in a separate pot. I began by sauteing the onion with 2 cloves garlic. After adding the mango and kiwi, I also added guava jam and some hot pepper jelly–mild homemade jelly by Josie for the kids and stinkin’ hot habanero jelly in addition to that for me and John. I served with a small amount of basmati rice to soak up the sauce and sliced kiwi and mint leaves for garnish.
Last bit of advice: if you serve this with corn on the cob, as I intend to, I recommend fresh lime juice instead of butter for the corn. It fits the theme better and is just as tasty.
12 Refreshing Fruit Salsas You'll Want on Everything
A little sweet, a little hot, and a whole lot of gorgeous. That&aposs what fresh fruit salsa brings to all your summer meals.
1) Chef John's Nectarine Salsa
Top tip: Chef John&aposs dicing technique comes in handy for any salsa you make.
Try it with: grilled pork chops
2) Mango, Peach and Pineapple Salsa
Top tip: Add finely diced jalapeño for extra kick.
Try it with: grilled chicken
3) Watermelon Fire and Ice Salsa
Top tip: To keep the salsa from getting watery, drain the chopped watermelon in a colander while you prep the other ingredients. Allrecipes member ANYDMCKAY said she saved the juice for watermelon martinis.
Try it with: grilled salmon
4) Mango Salsa
Top tip: Make the salsa the night before to let the flavors develop.
Try it with: crab cakes
5) Peach Avocado Salsa
Top tip: Sprinkle diced avocado with lemon juice before adding it to the salsa.
Try it with: grilled tuna
6) Spicy Strawberry Kiwi Peach Salsa
Top tip: Double the recipe. It&aposs that good.
Try it with: grilled sea bass
7) Main Wild Blueberry Salsa
Top tip: Skip the work of peeling and seeding the tomatoes, and simply chop them up instead.
Try it with: Key West chicken
8) Pineapple Salsa
Top tip: Cut back on the beans a bit and drain the pineapple.
Try it with: Kalua pork
9) Rhubarb Salsa
Top tip: Don&apost blanch the rhubarb for longer than the recommended time, otherwise the flavor gets diluted.
Try it with: fish tacos
10) Cucumber Melon Salsa
Top tip: This makes a party-size batch, so you might want to scale it back to suit your needs.
11) Apple Mango Salsa
Top tip: Leave the peel on the red apple for a pop of color.
- 24 jumbo shrimp (about 1 1/2 pounds)
- 1 poblano chile, halved and seeded
- 1 jalapeño pepper, halved and seeded
- 1 cup finely chopped peeled mango
- 1 cup finely chopped peeled papaya
- ⅓ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- ¼ cup fresh lime juice
- ½ teaspoon salt
- Cooking spray
Peel and devein shrimp set aside.
Place poblano chile and jalapeño pepper halves, skin sides up, on a foil-lined broiler pan flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag seal. Let stand 10 minutes. Peel and finely chop, and place in a bowl. Add mango, papaya, red onion, cilantro, juice, and salt.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp sauté 2 1/2 minutes on each side or until done. Place 1/2 cup salsa in center of each of 6 small serving plates arrange 4 shrimp over salsa.
Shrimp with mango salsa and rice
Shrimp with Mango Salsa and rice – easy, fresh, Mediterranean-style dinner that you can make at home!
I’ve been working diligently this week on using up several pounds of mango I’ve had for about 2 weeks. They were not quite ripe enough, but now, after more than 2 weeks in the refrigerator, they are ready to serve their purpose! I’ve already made fish tacos, grilled salmon, seared black cod – all topped with tropical fruit salsa: I can be quite repetitive with my dinner choices. Oh well: once again I am combining seafood and tropical fruit to make this very colorful and fresh Summer dish: shrimp with mango salsa and rice!
Tropical fruit salsa goes exceptionally well with all kinds of seafood, something I’ve learned in Hawaii. Making this kind of salsa is as easy as throwing together some fresh vegetables, chopped mango, pineapple or any other tropical fruit, lime juice, and some spices! You can sear the shrimp on stove top like I did below, or you could grill it using the same spices I am using in this recipe. Or, if you don’t have fresh shrimp, you can even use frozen cooked shrimp (defrosted).
Because it’s so easy, I often make this shrimp with mango salsa after a long work day – it’s very comforting and quick!
12 Surprising Salsa Ingredients to Try This Summer
Salsa might be America's top-selling condiment, and it turns out you can chop up pretty much any delicacy and turn it into a refreshing dip. (See: dragon fruit salsa.) In honor of National Salsa Month, we’re scooping up the most interesting options.
The fruit is the, er, cherry salsa on top of this pork fajita recipe from EatingWell. Mix the (pitted and chopped) spheres with cilantro, lime juice, onion, and chipotle pepper to create a smoky blend.
2. DRAGON FRUIT
The exotic fruit—grown in Southeast Asia, Mexico, Central and South America, and Israel—makes for an unexpected dressing in this Food Network dish. Simply dice, combine with chives and lemon juice and drizzle over seared scallops.
Chef Michael Symon folds the seafood with shallots, cilantro, bell peppers, jalapeño, and chopped roasted almonds. Then, in lieu of tortillas, he serves his creation up with thick-cut potato chips.
Douse the fruit with balsamic vinegar, honey, salt, pepper, and lemon zest (see this recipe from the blog She Wears Many Hats) to create a sweet dressing that can be scooped up with pita chips or served atop ice cream.
Skip the margaritas and simply spike your food with this dish from the Food Network Kitchen. The Bloody Mary guajillo salsa blends spicy guajillo chiles with tomato, horseradish, Worcestershire sauce and, of course, the booze. Serve it with celery sticks!
6. BUTTERNUT SQUASH
Dice the fall veggie, then toss with black beans, green onions, and spices. Tina Verrelli, who created the dish for a Better Recipes contest, suggests using it as a filling inside a taco shell or between two tortillas to create a quesadilla.
The tropical fruit sweetens up this Food Network recipe. Chop up two and mix them into a medley of scallions, tomatoes, cilantro, and jalapeño and Serrano chiles.
This low-calorie (just 26 calories per half cup!) EatingWell dish combines diced seedless watermelon with jalapeño peppers, cilantro, and red onion to create a spicy-and-sweet dip that works with tortilla chips or atop grilled chicken.
A pound of the seafood is the star of this recipe from Taste of Home. Chop it up along with some tomatoes, avocados, sweet red pepper, green onions, cucumber, and a seeded jalapeño pepper. Season with salt, pepper and lime juice.
The fruit combines with seeded cantaloupe, seeded cucumber, green onion, jalapeños, and mint in this recipe published in Bon Appetit. Creators Joan and David Oswalt suggest serving it with baked ribs or sautéed shrimp.
Blend two cups of the sweet orange fruit with chopped onion, jalapeño, cilantro, and lime juice to create this dip from the blog Stetted. Use it as a meat marinade or serve with chips.
The fruit’s high-fiber seeds combine with cilantro, red onion, jalapeño, avocado, cantaloupe, and goji berries to make a healthy dish touted by Self magazine.
The recipes below feature proteins paired with specific fruit salsas to give you inspiration, but virtually all of these salsas would be fantastic with lots of other things: most anything grilled, for instance, and of course with pretty much everything in the Mexican food pantheon (tacos, burritos, fajitas, quesadillas). Most would make great sandwich spreads and burger toppings (especially salmon burgers). And naturally, they’d all be fab for just dipping chips too.
Trout with Tropical Fruit Salsa and Mixed Greens
Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough.
"After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce."
Shrimp Tacos with Tropical Avocado Salsa Verde
Some recipes are all about the sauce. This is one of those. Luckily, Tropical Avocados are big, and this recipe yields enough salsa verde for a taco dinner serving 4 – 6 people, with plenty extra.
This recipe is also fast and easy! Don’t let the list of ingredients intimidate you! The salsa verde requires nothing more than tossing the ingredients into a blender and whipping them into a luxuriously silky sauce.
© Moxxy Marketing
And you can dollop the salsa verde on all your favorite dishes to give them a tropical flavor. It makes a great dip for tortilla chips, and enhances wraps, sandwiches and burgers.
© Moxxy Marketing
A ripe Tropical Avocado should feel soft to the touch and give slightly when pressed gently. If the avocado feels firm or hard to your touch, it won’t be soft enough to puree.