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Recipe: Tropical Fruit Salad with Baby Shrimps and Toasted Coconut
1 can mandarin oranges
1 mango (cut into small cubes)
1 tablespoon honey
5 Italian basil leaves (chopped finely)
1/4 small onion
1 lime (extract juice)
1/4 cup baby shrimp
2 tablespoons grated coconut (toast the coconut in a skillet until golden brown)
Toss all the ingredients above in a mixing bowl and chill in the fridge for at least an hour. Serve cold and topped with toasted coconut.