Tropical Coconut Lime Shrimp
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Bright, tropical flavors shine in this quick and easy shrimp dish. The zesty citrus notes of Patricia and Paul Persian Lime EVOO pair perfectly with the sweet, creamy character of Patricia and Paul Coconut White Balsamic Vinegar, creating a fresh island-inspired meal. Best of all, both featured flavors are currently on sale!
Tropical Coconut Lime Shrimp
What you will need
¾ lb large shrimp or prawns (about 15), shelled and deveined
1 Tbsp of Patricia and Paul Persian Lime EVOO
1 Tsp sea salt
A pinch of chili flakes
¼ cup of Patricia and Paul Coconut White Balsamic Vinegar
½ Red bell pepper, thinly sliced
¼ cup diced red onion
¼ cup chopped mango
1 Tbsp chopped fresh cilantro
Preparation
In a mixing bowl, toss the shrimp or prawns in the olive oil, salt, and chili flakes.
Heat a nonstick frying pan over medium-high heat and add the balsamic. Bring to a boil.
Add the prawns, bell peppers, and red onion immediately.
Sauté for 2 minutes, or until shrimp or prawns are just pink and have curled.
Add the mango and stir to combine. Remove from the heat , sprinkle with chopped cilantro, and serve over Jasmine Rice.