Coconut Mango Shrimp with Roasted Jalapeno & Pernod
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1½ lbs Wild Gulf Shrimp, peeled and deveined, 16/20
  • 14 oz frozen mango
  • ½ cup shredded and sweetened coconut
  • ½ cup coconut cream, sweetened
  • 2 tbsp apple cider vinegar
  • ½ lemon, freshly squeezed
  • 1 roasted jalapeno pepper, seeds removed & chopped
  • ¼ tsp smoked paprika
  • ¼ tsp chipotle chili pepper
  • ½ tsp salt
  • ⅓ cup Ricard Pernod
  • 2 tbsp cilantro, chopped, ½ for garnish
  • 2 tbsp extra virgin olive oil
  1. Rinse the shrimp in cold water and pat dry.
  2. In a food processor, blend the following ingredients until smooth: mango, shredded coconut and coconut milk, apple cider, lemon juice, roasted jalapeno, seasonings and cilantro.
  3. In a shallow baking dish, cover the shrimp with the mango dressing, marinate in refrigerator covered for 1 hour, turning once. Reserve the extra dressing in refrigerator.
  4. Heat large skillet on medium-high, add 2 tbsp EVOO. When the oil is nice and hot add the shrimp and the mango dressing. Stirring constantly, cook for 1-2 minutes, then add the Pernod. Mix well. Continue stirring and cook for another 2-3 minutes or until shrimp turns bright pink in color. Do not overcook.
  5. Place the shrimp and a generous serving of the sauce on top of a mound of quinoa on a preheated plate. Side with roasted asparagus. Garnish with sprinkle of cilantro. Bon Appetit!
Recipe by Sonoma Christian Home at