Shrimp with Toasted Coconut Peach Salsa – Perfect Summer Dinner

With my new night shade and egg restriction cooking has been a little more challenging lately.   We also have a family member who is not feeling well so food prep has been on the back burner.  Yesterday, things got a little more back to normal and some inspiration for a tasty meal returned.   I found a great recipe for a Shrimp burger with Chipotle Cream and Coconut Peach Salsa but it needs quite a few adjustments to meet our new dietary restrictions.   With a few changes, the recipe is night shade and egg free and completely paleo.  It is also no longer a burger which saves me a lot of prep work.

Toasted Coconut and Peach Salsa is just great with some shrimp!

Toasted Coconut and Peach Salsa is just great with some shrimp!

I served it with my Asian Napa Cabbage Salad and the dinner reviews were over the top.  Both kids and my husband thought dinner was delicious!  Home Run!

Asian Napa Cabbage Salad

Asian Napa Cabbage Salad

The entire dinner took about an 45 minutes  which means if I had actually gotten all of my ingredients out ahead of time I could be done in 30 minutes.  If you are trying to cook this quickly and efficiently, chop all the ingredients at once and set up two bowls.  One for the Asian Napa Cabbage Salad and one for your peach salsa.

Sauted Shrimp with Coconut Peach Salsa

  • Servings: 4-6
  • Time: 30-45 minutes
  • Difficulty: medium
  • Print

Ingredients

  • 3 tbs unsweetened coconut flakes
  • 1 tbs lime juice
  • 2 tbs diced red onion
  • 2 tbs diced fresh cilantro
  • 3 ripe peaches peeled and chopped
  • sea salt and pepper to taste
  • 1-2 avocados chopped and set aside
  • 2 lbs peeled and deveined shrimp
  • 1 tbs dijon mustard
  • 2 tbs lime juice
  • 2 tbs extra virgin olive oil
  • 2 tbs coconut oil

Directions

  1. To toast your coconut, heat a small skillet or pan over medium heat.  Toss in coconut and toast for 1-2 minutes until medium brown.  This is very quick!
  2. Combine first 5 ingredients in a medium bowl and toss to make your salsa.  Add salt and pepper to taste.
  3. Combine mustard, 2 tbs lime juice and extra virgin olive oil in a small bowl and whisk with a fork.
  4. Season your shrimp with 1-2 tsp sea salt and pepper.
  5. Heat a large skillet over medium high heat and add your coconut oil.
  6. Add shrimp to hot pan and sauté.  This can take 4-8 minutes depending on the size of your shrimp.
  7. Once shrimp is just cooked thru check for excess water in the pan.  (Mine had quite a bit).  Drain excess water by covering your pan and carefully pouring hot liquid into a sink or heat proof dish.
  8. Stir in your mustard mixture and serve.
  9. Place shrimp on plate, toss some avocado on top and then the salsa.  Serve with Asian Napa Cabbage Salad for a complete meal.

If you are making this with the cabbage salad you can chop extra cilantro and squeeze two limes to save you some time!

I will double the salsa next time it is already gone!

2 lbs of shrimp overwhelm a 10" skillet but it still will cook quickly.

2 lbs of shrimp overwhelm a 10″ skillet but it still will cook quickly.

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