Tropical Coconut Lime Shrimp

We've just tested out the most delicious Tropical Coconut Lime Shrimp dinner using our Persian Lime Olive Oil, White Coconut Balsamic Vinegar, some additional lime for added zest, a little red pepper, red onion and yummy mango. It's the perfect tropical meal that works for a quick, flavorful weeknight dinner. Best of all...the sunny presentation! It had such a festive feel served over jasmine rice with a summer salad on the side (see our Strawberry Lime Vinaigrette recipe). Enjoy! 


1 lb. large shrimp or prawns, shelled and deveined
1 Tbsp. Olive Tree Persian Lime Olive Oil
¼ tsp. sea salt
Pinch chili flakes
¼ cup Olive Tree White Coconut Balsamic Vinegar
½ thinly sliced red bell pepper
 cup diced red onion
¼ cup chopped mango
1 Tbsp. chopped fresh cilantro


  • In a mixing bowl, toss the shrimp or prawns in the Persian Lime Olive Oil, salt, and chili flakes.
  • Heat a non-stick frying pan over medium-high heat and add the White Coconut Balsamic Vinegar. Bring to a boil.
  • Add the prawns, bell pepper, and red onion immediately.
  • Sauté for 2 minutes or until the shrimp are just pink and have curled.
  • Add the mango and stir to combine.
  • Remove from the heat and sprinkle with chopped cilantro.
  • Serve over jasmine rice.

Serves 3-4.

Modified from Author Emily Lycopolus: The Olive Oil & Vinegar Lover’s Cookbook


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