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Coconut Lime Shrimp

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Coconut Lime Shrimp
Serves 4

3/4 Lb Raw Shrimp (16-20 Count) shelled and de-veined
1 Mango Chopped
1/2 Red Bell Pepper Sliced Thin
1/2 Red Onion Sliced Thin
Pinch of Red Pepper Flakes
1/4 Tsp Sea Salt
1/4 Cup Coconut White Balsamic or Pina Colada Balsamic
2 Tbs Persian Lime EVOO
Handful Fresh Chopped Cilantro

In a mixing bowl, toss the shrimp in the Olive Oil, Salt and Pepper Flakes.

Heat a non-stick frying pan over medium-high heat and add the white balsamic. Bring to a boil. Add the shrimp, bell pepper, and red onion immediately. Saute for 2 minutes or until the shrimp are just pink and have curled.

Add the mango and stir to combine. Remove from the heat and sprinkle with chopped cilantro. Serve over jasmine rice.

Sprinkle additional Coconut Balsamic to taste.