Chili Lime Coconut Balsamic Shrimp – The flavors of sweet coconut, zesty lime, a hint of chili, and cilantro create a marinade that will delight everyone at your table! This recipe is perfect for a quick and easy summer dish, or for those cold days you wish you were in a tropical paradise!
Can you believe June is almost over? Which means as of Saturday we are halfway through 2017. Crazy! This month has just flown by for me and I’m sorta feeling sad about it because it means we are pretty much 1/3 of the way through the few warmer months we get to enjoy here. With all the grey, chilly days and rain we’ve had the last couple of weeks I am really hoping July will have plenty of sunshine! Not only do I want it, I’m pretty sure my plants do as well.
So the other day I promised you I would have a shrimp recipe this week that pairs wonderfully with the pineapple fried rice recipe I shared. Well, promise delivered!
I am in love with this shrimp. I’m honestly not even that big on shrimp normally, having maybe only a few and I don’t mind it in sushi. Cocktail shrimp though? No thanks. However, this recipe is a game changer. I wanted to keep eating more, and more… but had to save some for Joel.
Have you ever been to one of those olive oil and balsamic vinegar shops? We have a few here in the Winnipeg area, so if you haven’t gone yet, put it on your to-do list. I’ve also been to a few in other places too, so I feel like a lot of bigger cities will likely have one nearby. It’s so much fun, you get to sample a variety of flavoured olive oils and balsamic vinegars, which maybe sound like odd things to have on their own, but trust me on this! Some places have little pieces of bread you can try them with too.
It is amazing how delicious these infused oils and vinegar’s are. I’ve sampled a variety of them, including chocolate balsamic, tuscan herb olive oil, lavender balsamic, and blood orange balsamic. These are just a few of many, and I loved every single one! It was near impossible to decide which ones to purchase, and I know I will definitely be going back for more!
Two of the ingredients for this shrimp are from my purchases from places such of these. I know sometimes it can be a pain to have to go out and buy a specialty product for a recipe, but this olive oil and balsamic vinegar are so versatile, that you will definitely use it more than once (especially once you try these shrimp, they are AMAZING. You will want to make them all the time!). Some places allow you to purchase small bottles for an affordable price too so if you are really concerned about not using it for much else I would recommend getting those. I’ve used the lime olive oil in many vinaigrettes and marinades, and I feel like a tasty summer drink could possibly be made with the coconut balsamic!
These shrimp are super flavourful – no subtle hints of coconut and lime here! They’re embarrassingly easy to make too – simply mix together the marinade ingredients, then after a little while you throw it all in a pan and cook for a few minutes. Then you’re done!
As I mentioned above, these shrimp pair perfectly with my pineapple fried rice recipe. All the tropical flavors go so well together and make you feel like you are in paradise! You could also serve these on the side with some plain rice, or perhaps skewer them for the barbecue. If you really wanted, you could just eat a bowl full of them because that’s what I sort of wanted to do. Yum.
If you try this recipe for chili lime coconut balsamic shrimp please let me know! Leave a comment, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and love hearing from you guys!
Chili Lime Coconut Balsamic Shrimp
- 3 tbsp lime extra virgin olive oil *
- 3 tbsp coconut white balsamic vinegar *
- 1 tbsp chili garlic sauce (can usually be found in the ethnic food aisles of a grocery store)
- 1/3 cup cilantro , chopped
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 300 g peeled, deveined, tail-off shrimp
- In a medium sized bowl mix together the olive oil, balsamic vinegar, chili garlic sauce, cilantro, sea salt and black pepper. Add in shrimp and stir to coat. Cover and set in the fridge for 30-60 minutes to marinate.
- Heat a medium sized skillet or pan on medium-high heat. Pour entire contents of bowl into pan and cook until shrimp are pink and no longer translucent, about 5 minutes. (See notes if you would like it less saucy). Serve with a squeeze of fresh lime if desired.