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!
Servings 4
Ingredients
- 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
Instructions
- 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.
Notes
I like to make this recipe using all of the marinade to cook the shrimp in, as I like pouring some of the sauce over my rice as even more of a flavour bomb! If you would prefer less sauce, that will still work just make sure to use at least some of the marinade to cook the shrimp in so that they can cook in the oil.
If you are looking for a good side to go with the shrimp, try my recipe for pineapple fried rice! It is what you see served with the shrimp in the pictures here.