Categories: Seafood

Ingredients

• 1/4 cup shredded, unsweetened coconut
• 2 Tbsp. vegetable oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/2 to1 tsp. crushed red pepper flakes
• 2 Tbsp. soy sauce
• 1 lime, halved
• 12 oz. peeled, deveined large raw shrimp
• 1/2 cup loosely packed fresh basil, chopped
• 2 cups diced mango

Directions

1. Heat oven to 300 degrees.
2. Spread the coconut on a small baking sheet. Toast 5 to 10 minutes, until lightly browned. Turn off the oven.
3. Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the onion and stir to coat. Cook for 8 minutes, stirring a few times, until softened and beginning to color. Stir in garlic, crushed red pepper flakes (to taste) and soy sauce, then squeeze the juice of 1/2 lime over the mixture.
4. Stir in the shrimp, cook, stirring a few times until they turn pink and opaque, about 3 minutes. Stir in the basil.
5. Add the mango, stirring to incorporate. Cook just until the fruit has warmed through. Sprinkle with the toasted coconut; divide among individual plates. Squeeze some of the remaining lime half ofer eachportion.

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