Tropical Shrimp

By Tonya_Speed

NUTRITION per serving: 253 Calories; 8g Fat; 24g Protein; 21g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 207mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 Fruit; 1 Fat. Points: 5

Ingredients

• 3/4 cup sweetened coconut flakes, toasted
• 1 pound raw shrimp, peeled and deveined
• Black pepper, to taste
• 1 tablespoon olive oil
• Water/oil mixture
• 1/4 cup chopped red onion
• 1 mango, peeled and diced
• 2 kiwi, peeled and diced
• 3 fresh mint leaves, julienned
• 1 teaspoon sugar, or to taste
• 1/8 to 1/4 teaspoon chili powder
• 1/4 lime

Preparation

Step 1

To toast coconut flakes: Heat a large skillet over medium heat; add coconut flakes and stir constantly until flakes are slightly browned at the edges. Immediately spoon onto a plate to stop the cooking process and prevent burning. Set aside to cool.
Season the shrimp with pepper. Return the skillet to the stove over medium-high heat; add olive oil and swirl to coat. When the oil is hot, add the shrimp and cook for 2 minutes per side or until cooked through. Spoon the shrimp onto a serving platter. Coat the skillet with water/oil mixture; add chopped red onion and sauté for 1 minute. Add mango and kiwi; cook for 1 minute or until bubbly and softened. Add mint, sugar and chili powder. Finish with a light squeeze of lime over the shrimp and serve with the relish.

SERVING SUGGESTION: Brown rice and steamed asparagus.