If it's not what they call fresh salsa, then it has sugar. Translation: It's just not that good for you! I put my own spin on this time-honored chip-dipping garnish by making a unique low sugar, low carb, crunchy, sweet-n-spicy version of it. My tropical "salsa" goes over big at our parties. It keeps well in the refrigerator too, which means time saving leftovers!! Another working girl's dream. Below is my recipe for grilled shrimp (coconut optional) with tropical salsa. The salsa recipe stays the same whether you're complementing some fresh seafood or chicken or if you're dunking chips into it. I use half a batch with crunchy chips for a Sunday afternoon snack with my hubby and use the rest the next night on top of any grilled or braised protein of my choice. I would be honored if you try it at your next fiesta.
4 (4-ounce) tropical fruit cups, drained and diced. I prefer Del Monte.
2 mangos, peeled & diced.
2 tbsps fresh cilantro leaves, rolled and coarsely chopped
2 scallions, finely chopped
1 lime, juiced
1 small jalapeno, ribs removed, seeded and minced (WEAR GLOVES)
Kosher or sea salt
24 large shrimp, peeled and deveined.
Olive oil cooking spray
Salt and pepper
Chile powder (a tiny pinch)(optional)
1 (8-ounce) bag shredded coconut (optional)
- Wooden skewers, soaked in water for 30 minutes
- Preheat oven to 350 degrees F.
- For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
- For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside. Toasted coconut adds something to this recipe. Sometimes I make some shrimp plain and some with coconut.
- Spear 3 shrimp on each bamboo skewer. I prefer spearing 3 shrimp on 2 skewers each to prevent spinning while grilling.
- Grill the shrimp on the barbie, mate! They take about 2-3 minutes total. Do not overcook shrimp or they get chewy. Or, if no grill in sight, heat a ridged grill pan over medium-high heat and spray with olive oil cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. I lightly salt and pepper them on each side and sprinkle a super tiny dash of chile powder on them.
- Place shredded coconut on serving plate. Remove shrimp from skewers and do a quick roll in the toasted coconut.
- Place salsa in a decorative bowl and serve with shrimp skewers immediately.
Real Meals for the Working Woman