Tropical Coconut Lime Shrimp


  • ¾ lb. large shrimp or prawns (about 15), shelled and deveined
  • 1 Tbsp. Persian Lime Olive Oil
  • ¼ tsp. sea salt
  • Pinch chili flakes
  • ¼ cup Coconut White Balsamic Vinegar
  • ½ thinly sliced red bell pepper
  • ¼ cup diced red onion
  • ¼ cup chopped mango
  • 1 Tbsp. chopped fresh cilantro


  1. In a mixing bowl, toss the shrimp or prawns in the Persian Lime Olive Oil, salt, and chili flakes.
  2. Heat a non-stick frying pan over medium-high heat and add the Coconut White Balsamic Vinegar. Bring to a boil.
  3. Add the prawns, bell pepper, and red onion immediately.
  4. Sauté for 2 minutes or until the shrimp are just pink and have curled.
  5. Add the mango and stir to combine.
  6. Remove from the heat and sprinkle with chopped cilantro.
  7. Serve over jasmine rice.


Author: Emily Lycopolus: The Olive Oil & Vinegar Lover’s Cookbook