In a large bowl combine the lemon juice, mango puree, date paste, honey, ginger, chili flakes (if using), coriander, and salt. Mix well. Add the shrimp and toss well to coat. Cover and refrigerate for 2 hours.
About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat. Just before the oil starts smoking, add the shrimp and marinade to the pan.
Sauté for 1 to 2 minutes or until the shrimps are pink and no longer translucent. Transfer to a serving bowl and pour any liquid from the pan over the shrimp. Serve warm.
Whether you want a great dessert or perfect compliment to any brunch, this is the recipe for you. A perfect blend of date fruit sweetness with chocolate, pecan and cinnamon highlights. No icing necessary for this treat. Try it out today!