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Shrimp With Mango And Apricot Salsa

Shrimp With Mango And Apricot Salsa


12 jumbo shrimp, raw

2 tablespoons sunflower oil

1 ripe mango cut into thin strips

3 tablespoons Bonne Maman Apricot Preserves

1 tablespoon coriander leaves, chopped

2 tablespoons Thai fish sauce

1 green pepper, cut into thin strips

The juice of half a lemon

1 daikon radish

Sea salt


Peel the mango and cut into thin strips.

Stir the apricot preserves, fish sauce and lemon juice together. Add coriander and pepper. Add the mango, then sea salt to taste.

Peel and devein the shrimp, leaving the tail.

Pat the shrimp dry, sprinkle with salt and pepper, then sauté in sunflower oil until pink.

Distribute the mango salsa among four plates and place the shrimps on top. Garnish with daikon radish.