Summer Spiced Shrimp W Mango Peach Salsa Recipes

SHRIMP W/ MANGO RICE

Steps:

• Combine the first 6 ingredients in a medium bowl, add shrimp, toss to coat, cover & chill 1 hours.
• Bring water and coconut milk to a boil in a medium saucepan. Add rice & cover. Reduce heat & simmer 30 minutes or until liquid is absorbed.
• Remove from heat & add next 8 ingredients; toss gently to combine.
• Prepare saute pan to medium heat and coat with cooking spray.
• Place shrimp in pan & cook 3 minutes on each side, until pink/done.
• Mix rice & shrimp.
• Plate & garnish.

SALMON WITH PEACH MANGO SALSA

Steps:

• In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients which is the cilantro and mangos. I put in freezer for 30 minutes.
• Next use 2 can of salmon. I deboned and mashed the salmon like you would be making a meatloaf and shaped it like a meatloaf patty I put it on foil and made it with foil open. I put diagonal slits or cuts on top and rub brown sugar over the salmon.
• I cooked 325 for 30 minutes.
• Scoop salmon up with spatula and on plate. Stir salsa first and poured over salmon on each portion. I halfed the loaf into four portions.
• I made a salad to go with it and it was delicious.
• Note:.
• the original recipe called for 1 tablespoon finely chopped bell pepper in the salsa I didn't add because didn't have any.also the original called for 1 salmon fillet on the grill over medium heat 30 to 35 minutes.

MANGO-PEACH SALSA

Steps:

• Chop in hand-cranked food processor.
• Mix well and refrigerate at least an hour.

COCONUT SHRIMP WITH MANGO-PEACH SALSA

Steps:

• In a medium bowl, combine the mango, peach, jalapeño, Sriracha, basil, lime juice, and a pinch of salt. Stir until combined. Cover and refrigerate the mango-peach salsa.
• Meanwhile, make the coconut shrimp: Combine the panko, coconut, flour, crushed red pepper, lime zest and 1/2 teaspoon each salt and pepper in a medium bowl.
• In a small bowl, whisk together the eggs and buttermilk. Dip each shrimp into the egg wash, letting the excess drip off, then dredge in the seasoned panko.
• Heat 2 inches of oil in a large heavy-bottomed pot to 350 degrees F over medium heat.
• Working in batches, fry the shrimp in a single layer, flipping after 1 to 2 minutes, until lightly golden all over. Transfer the shrimp to a paper towel-lined plate.
• Serve the coconut shrimp warm with the mango-peach salsa.

AVOCADO-PEACH SALSA

Steps:

• Combine all ingredients in a medium bowl and mix well.
• Chill until ready to serve.

SUMMER SPICED SHRIMP W/ MANGO & PEACH SALSA

Steps:

• Combine onion, mango, peach, corn, cilantro, lime juice, pepper, oil, salt & pepper to taste in a large mixing bowl.
• Gently Toss.
• Refrigerate for 1 hour; serve with the shrimp.
• Combine lime juice, sugar, oil, cumin, salt & pepper in a large mixing bowl.
• Add the shrimp; Toss to coat.
• Set aside.
• Heat a large lightly oiled skillet over medium-high heat;.
• Add shrimp.
• Cook, turning occasionally, until shrimp is opaque and pink, about 4 minutes.
• Then serve & enjoy.