Tropical Coconut & Lime Shrimp with Mango and Mini Sweet Peppers
The enticing and tropical-vacation-type scents of coconut and lime that waft through the house while cooking this dish will bring the whole family to the table.
This is a quick weeknight meal that’s dairy-free and gluten-free, and you can easily use cauliflower rice for the base if you’re grain-free!
Tropical Coconut & Lime Shrimp with Mango and Mini Sweet Peppers
The enticing and tropical-vacation-type scents of coconut and lime that waft through the house while cooking this dish will bring the whole family to the table. This is a quick weeknight meal that’s dairy-free and gluten-free, and you can easily use cauliflower rice for the base if you’re grain-free! Adapted from The Olive Oil & Vinegar Lover’s Cookbook. Serves 4.
Ingredients
Ingredients:
- 1 lb. wild Patagonian red shrimp about 20-24 shrimp; they come shelled and deveined
- 2 Tbsp Sigona’s Persian Lime Olive Oil
- Sea salt to taste
- A Pinch or two red pepper flakes
- 1/2 cup Sigona’s coconut white balsamic
- 3 mini sweet peppers seeded and julienned
- 1/3 cup chopped red onion
- 1 mango peeled and chopped
- Chopped fresh cilantro for garnish
- Cooked rice or cauliflower rice for serving
Instructions
- In a large bowl, toss the shrimp with the olive oil, salt and red pepper flakes. Allow to sit for about 5 minutes.
- Heat a large skillet (non-stick preferred) over medium-high heat. Add the balsamic and bring to a boil. Add the mini peppers, red onion and the contents of the bowl with the shrimp to the skillet; spread out the shrimp in a single layer. Cook shrimp for about 1 ½ to 2 minutes a side or until pink, opaque and curled.
- Add the mango and stir to combine. Allow to cook about 1 minute more. Remove the pan from the heat. Serve the mixture over rice; garnish with chopped cilantro.
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