This past Sunday was actually splendid in London. It was sunny and perfect Spring weather with temperatures reaching 17C. Londoners, or Brits for that matter, immediately start to wear flip flops and short sleeves and act like it’s Summer, something that still startles me somewhat, especially since 17C is still Winter weather in the south of Spain! But it doesn’t seem to get too much warmer on the British Isles, so we have to take what we get and enjoy the most of it, especially the rare sun rays!
So, we spent a lot of time outdoors on Sunday soaking up as much Vitamin D as we could. And with no plans and no real thought about lunch, I found myself needing to make something quickly before we could head back outside again…
This dish is so easy to make, it’s ridiculous to say… but it’s so delectable that it’s actually post worthy and perfect for Spring or Summer!
- 1/2 kilo (1 lb) peeled and deveined shrimp, raw or frozen (if frozen, thaw out first)
- 1 medium onion, cut julienne style or chopped
- 3 cloves garlic, minced
- 1 medium mango, diced
- 2 tablespoons coconut oil or olive oil
- 1/4 teaspoon chili powder (or more, to taste)
- 1 teaspoon dried sage or 3-4 fresh sage leaves, chopped
- coarse sea salt, to taste
- 1/4 cup desiccated coconut
- a few tablespoons finely chopped cilantro, for garnish and flavour
- a squeese of lime juice, if desired
- Over low to medium heat, melt the coconut oil in a frying pan.
- Add the onion and cook until softened.
- Add the garlic and shrimp and cook until the shrimp are pink, but not overdone.
- Add the sage, chili powder and mix well.
- Add the mango pieces and sauté a bit to warm up the mango.
- Add the desiccated coconut and mix well.
- Remove from heat and serve.
- Garnish with cilantro and a squeese of lime juice, if desired.
- Serve with your favourite rice or cauliflower “rice”.