1 lb uncooked peeled deveined shrimp (may substitute chicken sliced thin instead)
1/4 cup Taste The Olive's Fused Persian Lime Extra Virgin Olive Oil
1/8 cup Taste The Olive's Go Coconuts White Balsamic Vinegar
1 Tablespoon Agave or Honey
2 cloves garlic -pressed
6 green onion chopped fine
1 Tablespoon crushed chili pepper flakes
1/8 cup of shredded coconut
Combine oil, vinegar, agave and chili pepper in bowl for 5 minutes (may add more oil or vinegar if you want for your own taste).
Warm skillet and add oil vinegar mix to pan. Cook onion and garlic just until fragrant and then add shrimp.Once shrimp starts to turn pink add the shredded coconut.
Saute until cooked and allow moisture to evaporate and start to brown stirring constantly.
Salt and pepper to taste.
Place on a bed of greens or our delicious Mango Jasmine Rice recipe to serve.
Top with a bit of toasted coconut, cilantro and lime zest for the perfect finish.
Jasmine Mango Rice Taste The Olive Style
1 Tablespoon Taste The Olive's Fused Persian Lime Extra Virgin Olive Oil
2 Tablespoons sweetened finely shredded coconut
1 ripe mango or frozen chunks if you can't find a ripe one
1/2 bunch of fresh cilantro
Place rice, water, coconut milk, olive oil, and coconut in microwave safe bowl and cook on high uncovered for 15 min, stir and cover and let it stand 10 minutes.
salt and pepper to taste.
Cut one ripe mango into small bite size pieces,
chop cilantro, and mix into rice.
Place rice in serving bowls, drizzle with lime EVOO, and top with our Lime in the Coconut Shrimp sprinkle with more cilantro and toasted coconut.