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Tropical Coconut & Lime Shrimp with Mango and Mini Sweet Peppers

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.
Course Main Course
Servings 4



  • 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 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


  • 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.
Keyword shrimp, Sigona's Coconut Balsamic, Sigona's Persian Lime Olive Oil