LIGHT THAI COCONUT SHRIMP
A simple and light Thai-inspired spin on Coconut Shrimp!
Our Coconut White Balsamic Vinegar is outrageously delicious and bursting with tropical flavor. It’s a fantastic combination with our Lime Olive Oil, which is pressed with fresh citrus and adds a bright and fragrant zest wherever it’s used.
For an easy and delicious meal, perfect for the post-holiday season, we recommend this Light Thai Coconut Shrimp. Ready in a flash, it’s a great recipe for busy weeknights and weekends alike!
12 raw shrimp, peeled & deveined
6 tablespoons Secolari Lime Olive Oil
3 tablespoons Secolari Coconut White Balsamic Vinegar
1 1/2 teaspoons Secolari Thai Ginger Sea Salt
1 lime, for juice
1/2 cup shredded coconut
- 1. In a bowl whisk together Lime Olive Oil, Coconut White Balsamic, Thai Ginger Sea Salt, and fresh lime juice. Place shrimp in a zip loc bag and pour marinade over shrimp. Place the ziploc bag in the refrigerator and marinate for at least 2 hours, flipping bag occasionally.
- 2. In a skillet, toast the shredded coconut on medium heat. Stir constantly until the coconut is a light toasted brown color. Place in a bowl and set aside.
- 3. In the same skillet, add the marinated shrimp with the marinade. Cook the shrimp until done - about five minutes.
- 4. Place cooked shrimp on a plate and sprinkle with the toasted coconut.
- 5. Enjoy!