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| Coconut-Ginger Shrimp with Mango-Citrus Salsa |
Servings:
6
Cook Time:
30 mins
Origin:
N/A
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Ingredients :
24 large shrimp
For Coconut mixture
1 large garlic clove, minced
2 Tbsp fresh ginger, peeled and finely grated
1 Tbsp fresh lemongrass, finely minced
1 tsp lemon juice
3 Tbsp canned, unsweetened coconut milk
1/4 cup shredded coconut, finely chopped
White pepper to taste
For the Salsa
1 green onion, chopped
2 Tbsp red bell pepper, diced
1/2 lime, diced
1/2 orange, diced
1/4 tsp scotch bonnet pepper (there's that ingredient we love so much!), finely minced (or may substitute jalapeno)
1/2 cup ripe mango, peeled and diced
2 Tbsp parsley, chopped
1 tsp sugar
Salt to taste
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Method:
Prepare Salsa first
1. Combine all the ingredients.
2. Check for salt and hot pepper to your taste. You can get this part of the recipe out of the way up to 4 hours before serving.
For Coconut mixture
1. Combine all ingredients in a bowl and set aside.
Prepare your shrimp:
1. Peel, devein and remove the tails of shrimp.
2. Heat 2 Tbsp CANOLA OIL in a large saute pan and quickly sear prepared shrimp on each side, cooking about half way.
3. Add reserved coconut mixture, stir to combine.
Cook about 2-3 minutes.
4. Serve with Mango-Citrus Salsa.
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