Sauted Shrimp with Coconut Peach Salsa

Here is a great summer recipe.  Shrimp with a quick peach salsa.  It is also night shade and egg free for those who are avoiding those two food categories.  Hope you enjoy it!

yield:2 lbs cooked shrimp
servings:4-6
prep time:10 min
cook time:10 min
ready in:20 min
pjwbarry
Mother of four, foodie, cross fitter and blogger.
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Ingredients
  • 3 tbs unsweetened coconut flakes
  • 1 tbs fresh squeezed lime juice
  • 2 tbs diced red onion
  • 2 tbs diced fresh cilantro
  • 3 ripe peaches peeled and chopped
  • sea salt and ground pepper to taste
  • 1-2 avocados peeled and chopped
  • 2 lbs peeled and deveined shrimp
  • 1 tbs dijon mustard
  • 2 tbs fresh squeezed lime juice
  • 2 tbs extra virgin olive oil
  • 2 tbs coconut oil
Directions
  • To toast your coconut flakes, heat a small skillet or pan over medium heat. Toss in coconut and toast for 1-2 minutes until a light to medium brown.
  • Combine first coconut, lime, red onion, cilantro and peaches in a medium bowl and stir. Season with salt and pepper if desired.
  • Combine mustard, 2 tbs lime juice and extra virgin olive oil in a small bowl and stir or whisk with a fork.
  • Season your shrimp with 1-2 tsp sea salt and pepper.
  • Heat a large skillet over medium high heat and add your coconut oil.
  • Add shrimp to hot pan and sauté. This can take 4-8 minutes depending on the size of your shrimp and heat in your pan.
  • Once your shrimp is opaque check for excess water in the pan and drain if necessary. Previously frozen shrimp can have quite a bit of excess liquid.
  • Stir in mustard mixture.
  • To serve, divide shrimp between 4-6 plates, add avocado on top and then top with an additional 2-3 tbs of peach salsa. Enjoy!

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