Shrimp with Coconut Balsamic Vinegar


  • VS Coconut Balsamic Vinegar
  • 1 lb shrimp peeled and deveined
  • 1/4 cup unsweetened shredded coconut toasted
  • 1-2 cloves of garlic minced
  • 4 scallions cut into 2” pieces
  • 3 Tbsp rum
  • Dash of salt
  • Juice of 1 lime
  • 3/4 tsp sugar (if using sweetened coconut, delete sugar)


  • Marinate shrimp in enough VS Coconut Balsamic Vinegar to thoroughly coat. Place in refrigerator for approximately 1/2—1 hour.
  • In a large pan, sauté shrimp in VS extra virgin olive oil until nearly done, about 2-3 minutes. Remove shrimp from pan and set aside
  • Sauté garlic and scallions for about 30 seconds. Add rum, sugar, and salt. Add shrimp and cook until sauce thickens slightly.
  • Stir in coconut, sprits with fresh lime juice and serve immediately.
  • Great as an appetizer or a main course.
Back to Recipes Print this Page