Roasted Shrimp and Mango Salsa


2 - Presentation in Hand
Print Friendly

Serves – 4

Roasted Shrimp Ingredients:
½ lb 16/20 count peeled & deveined shrimp, tail removed
1 tbsp unrefined coconut oil
½ tsp sea salt
½ tsp fresh cracked pepper

Salsa Ingredients:
1½ cups halved cherry tomatoes
1 cup ½” diced mango
3 tbsp ¼” diced red onion
2 tbsp chopped basil
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp smashed garlic *
1 tsp raw honey
½ tsp sea salt
1/8 tsp fresh cracked pepper

Instructions:
Preheat the oven to 400˚.  Rinse shrimp and dry thoroughly with a paper towel.  Add coconut oil to a ½ sheet try, although any size sheet try will do.  If coconut oil (which is solid below 72˚) is solidified, melt coconut oil for 2 minutes while oven is preheating.


To the pan, add shrimp, sea salt & pepper.  Toss well with a spatula.  When oven has preheated, return pan to the oven for 7 minutes.  Remove pan, and re-toss shrimp.


Transfer to a plate to cool.

To a medium bowl, add tomatoes, mango, red onion and basil.  Set aside.


In a small bowl, combine olive oil, apple cider vinegar, garlic, honey, remaining sea salt and remaining pepper.  Whisk to combine.  Pour dressing over tomato mixture.


Toss gently with a spatula to combine.


Cut cooled shrimp in half along the deveined back.  Lay flat and cut lengthwise in ½” pieces.  Add to tomato mixture.  Toss gently with a spatula to combine and serve with a crispy chip.


* To crush garlic with a knife: Mince the garlic on a cutting board. Once minced, sprinkle a pinch of coarse sea salt overtop. Chop some more. Then using the flat side of a knife, carefully press down firmly on the garlic and drag the knife forward until the knife is no longer on top of the garlic. Lift the knife. Re-pile the garlic and start again until it forms a paste.

Share this recipe
Tweet about this on TwitterShare on FacebookShare on Google+Pin on PinterestEmail this to someone

7 comments


  • Scott Kecken

    Wow! Can’t wait to try.

    October 23, 2011
  • Mom

    Dad is drooling as we scroll down these photo procedures. We already know how good this recipe is. You fed it to us on the farm. Ahh, the farm.

    October 23, 2011
  • Topher

    Been following you for a few weeks now. Really love your recipes, and the food photography is fantastic!

    October 23, 2011
  • I adore your action shots. Makes me feel like I’m sitting with you in the kitchen. :)

    October 23, 2011
  • I am making this tonight! It looks amazing. :)

    November 6, 2011
  • Angela James

    What did you use for the “chip” in this recipe? I am looking for alternatives

    July 12, 2013
    • Molly Chester

      I have a multi-seed cracker recipe that’s coming out in my book – March 2014. I use it as my go-to cracker recipe. Coming soon! :)

      July 18, 2013

Leave a comment


Name*

Email(will not be published)*

Website

Your comment*

Submit Comment

© Copyright 2014 Organic Spark - A Branded Clever, LLC. site.