Hannah’s Coconut and Lime Shrimp

Hannah's Coconut and Lime Shrimp
Print Recipe
Hannah's Coconut and Lime Shrimp
Print Recipe
Servings Prep Time Cook Time
4entrée servings 5minutes 8minutes
Servings Prep Time
4entrée servings 5minutes
Cook Time
8minutes
Ingredients
Servings: entrée servings
Units:
Ingredients
Servings: entrée servings
Units:
Instructions
  1. Run shrimp under cold water in a colander. In a large non-stick pan over medium-high heat, drizzle Lime Infused EVOO. Once hot, add minced garlic and shrimp. Season with salt and pepper and cook until the shrimp are pink and no longer translucent, about 5-8 minutes.
  2. Just before removing shrimp from pan, drizzle with Coconut White Balsamic Vinegar and toss. Serve with a squeeze of fresh lime, if desired.
Recipe Notes

This recipe uses Frescolio's Persian Lime Infused EVOO and the Coconut White Balsamic Vinegar. You could try any of the following EVOOss or balsamic vinegars for a different taste: