Chef Tom Fraker
Quick Crack Coconut with Grilled Shrimp and Spicy Tropical Fruit Salsa
Category
Entree
Servings
4 to 5 cups
Prep Time
25 minutes
Cook Time
5 minutes
Author:
Chef Tom Fraker
Ingredients
-
6 large shrimp, peeled and deveined
-
2 limes, juiced
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To taste Don Enrique Pico de Gallo seasoning
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3 Melissa’s Quick Crack Coconuts
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2 fresh mangos, peeled and diced small
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2 Melissa's South African Baby Pineapples, diced small
-
8 fresh strawberries, diced small
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½ red onion, diced small
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1 Asian Pear, cored and diced small
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1 Jalapeno, seeded and diced small
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1 red Fresno Chile, seeded and diced small
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½ cup fresh cilantro, chopped
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½ Melissa's jicama, diced small
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2 each Melissa's Valencia Oranges, juiced
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6 each Melissa's Key Limes, juiced
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To taste kosher salt and freshly ground pepper
Directions
Prepare a hot grill.
Rinse the shrimp under cold water and place in a bowl. Add the lime juice and Pico de Gallo and toss. Let rest for 5 minutes.
Grill the shrimp until they become completely opaque. This will take 1-2 minutes per side. Remove from the grill and set aside to cool.
Over the sink, gently crack the coconuts in half and drain the water. Set aside.
In a large mixing bowl, combine the mango and the rest of the ingredients. Gently stir to incorporate. Place some salsa in each coconut halve, top with a shrimp and serve.
Salsa yields about 4 to 5 cups. Refrigerate the remaining salsa for another use such as chips and salsa, crab cakes, etc…
Recipe Note
For the photo, we used dry ice to give it a tropical “foggy” effect.
Filed in:
Asian Pear,
Baby Pineapple,
Cilantro,
Entree,
Fruit,
Grilled Shrimp,
Jalapeno,
Jalapeno Peppers,
Jicama,
Key Limes,
Mango,
Mangoes,
Mangos,
Organic Limes,
Organic Valencia Oranges,
Pico de Gallo,
Quick Crack Coconut with Grilled Shrimp and Spicy Tropical Fruit Salsa,
Quick Crack Coconuts,
Red Fresno Peppers,
Red Onion,
Salsa,
South African Baby Pineapples,
Strawberries,
Valencia Oranges
