Fruity arugula salad with shrimp and avocados

Ingredients for 2 servings:

• 1 mango(s), ripe, not mushy, I prefer “Kent”
• 1 avocado(s), ripe, not mushy
• 0.12 melon(s), (Galia, honey, cantaloupe melon or similar)
• 1 package of arugula
• 1 handful of cocktail tomatoes
• 1 pack of frozen shrimp with herbs
• 2 tbsp sour cream
• 1 tbsp desiccated coconut
• ½ lemon(s), the juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the avocado, mango, melon, and tomatoes into the desired size, toss with the lemon juice, toast the desiccated coconut, and set aside. Fry the shrimp, then add the fruit and vegetable pieces to the pan and heat briefly, then set aside. Use the sour cream to loosen the remaining shrimp herbs from the pan, use it as a dressing, and stir in. Season with salt and cayenne pepper. Stir in the desiccated coconut. Distribute the arugula among the plates and top with the shrimp salad.