Ingredients:

1 cucumber
1 mango, ripe
1/2 red onion
3 or 4 small baby bell peppers, or one large one, any color you like.
1 jalapeño
1 small can tomato paste
1 bunch of cilantro, about 2/3 C. chopped
Juice of one lime
Fresh cracked black pepper and kosher salt

Preparation:

Peel the cucumber, then cut it lengthwise and scoop out the seeds with a spoon. Chop the cucumber into small dice.

Peel the mango and also dice. Peeling and chopping a mango can be tricky. If it is ripe, it will be slimy and hard to hold, and the pit is situated at an odd angle in the fruit. Just slice away around it to get as much fruit as you can.

Add the cucumber and mango to a large mixing bowl

Dice the red onion. Here’s a cool trick to make quick work of this: Slice the onion in half. Then slice lengthwise around the onion first. Then lay it flat on it’s cut side, and slice horizontally to easily dice your onion. They probably teach you this on day one in culinary school, but hey, I learned it from Alton Brown a few years ago…

Finely dice the peppers and jalapeño

Add the onion, peppers and chile to the bowl of cucumber and mango.

Season with the salt and pepper.

Loosely chop the cilantro, and add this to the bowl.

Now squeeze the lime juice over the chopped salsa, and mix to combine. Add salt and pepper to taste if needed.

Now cover with plastic wrap and let it chill in your refrigerator while you prepare the rest of the meal.

Ingredients:

1 or 2 zucchinis (enough to make about 4 cups)
1/3 C. Coconut aminos (or soy sauce if you’re not concerned about soy)
2 TBS. rice vinegar
2 garlic cloves, minced (or more if you like garlic)
2 TBS sesame oil
Honey
1 red jalapeño
Small bunch of cilantro (about 1/4 C. chopped)
2 TBS sesame seeds

Preparation:

Wash your zucchini well, since we’re using the outer skin. Now juilienne the entire zucchini into noodles with a julienne peeler.

Place the “noodles” into a microwave safe bowl, cover, and microwave on high for 2 to 3 minutes. You want to just soften the noodles, but be careful not to turn them into mush.

In a bowl, combine the coconut aminos, rice vinegar and garlic. Now add a little honey to the desired sweetness you want. I prefer the sauce on the savory side, so about 2 tps. works for me. Stir to combine.

Pull the “noodles” from the microwave, and pour the sauce over the noodles. Stir to combine.

Serve and top with jalapeño slices, cilantro and sesame seeds.

Ingredients:

1 pound of uncooked shrimp
2/3 C. Coconut flour
2/3 C. Almond flour
Fresh cracked black pepper and about 2 tsp. kosher salt
2 to 3 eggs
1 C. dried coconut flakes (more if you need it)
Coconut oil for frying

Preparation:

Clean and devein your shrimp. Pat dry with a paper towel.

In a plastic bowl, combine the coconut flour, almond flour, salt and pepper.

In s small bowl, whisk your eggs with a fork. Now set up an “assembly line” of your shrimp, egg, and flour mix.

Dip a shrimp in the egg, coat thoroughly, and then toss into the flour bowl. You can do this one shrimp at a time, but I like to toss six of them at a time into the bowl, and then shake the bowl to coat the shrimp with the flour mix. Use a lid if you need to, but this will speed up the process.

Place the flour-dipped shrimp onto a plate and repeat process until all shrimp are coated.

Now dump out the remaining flour mix, clean and dry your bowl, and add the flaked coconut for round two of your assembly line.

Dip the flour-coated shrimp into the egg again, and now add them to the coconut flakes. Repeat the process to coat the shrimp with this second layer of egg and coconut.

Heat up your oil in a large frying pan until it’s shiny, but not smoking. You want enough oil to fill the bottom of the about 1/4 inch.

Working in batches, add the shrimp to the frying pan. Cook for about 2 minutes, then turn them and cook an additional 2 minutes. Watch your oil temperature to make sure you don’t burn the coconut.

Place the cooked shrimp on a rack to drain any excess oil.

Serve warm with the mango salsa and noodles. Bon appetít!