Please be advised some restaurants may have modified hours or temporarily closed. Please call the restaurant before you go to verify their safety guidelines and status.

Saute Shrimp with Mano Mojito Served with Sweet Mashed Potato, Coconut Milk


May 21, 2011

Story By: Dining Out Team |

Serves 2-3 people


  • Saute Shrimp with Mano Mojito Served with Sweet Mashed Potato, Coconut Milk
Image of
  • 1 pound shrimp, peeled and deveined
  • 25 leaves fresh mint, chopped
  • 1/2 cup mango puree
  • 1.5 tablespoons lime juice
  • 1.5 ounces Bacardi rum
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallot
  • 1/2 tablespoon cumin
  • 2 tablespoons vegetable oil
  • 2 tablespoons red bell pepper
  • 1 cup asparagus, cut to 1-inch lengths
  • 1/4 cup chicken stock
  • salt and pepper, to taste
  • 2 large potatoes, cleaned and peeled
  • 1/2 cup coconut milk
  • 1 tablespoon sugar
  • salt, to taste


  1. Cut potatoes into small pieces and steam until they’re cooked all the way. When done, mash with a masher. Add coconut milk, sugar, salt and pepper. Set aside.
  2. Marinate shrimp for a few hours with mint leaves, half of mango puree, lime juice, half of Bacardi rum, garlic, shallots and cumin.
  3. In a saute pan on medium heat, add vegetable oil and shrimp, saute for a minute then deglaze with other half of rum. Add chicken stock, asparagus, bell pepper and other half of mango puree. Saute for another 1 1/2 minutes. Season with salt and pepper and cook until shrimp is done.
  4. Serve with sweet mashed potato and garnish with fresh mint leaves.
Ilima Awards
Hawaii's Best