Shrimp with Coconut Balsamic Vinegar

Cooking Instructions

  • 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, spritz with fresh lime juice and serve immediately.
  • If using sweetened coconut, delete sugar from recipe.
  • Great as an appetizer or a main course.

  • 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)


1 to coat Vita Sana Coconut Balsamic Vinegar
1/4 cup(s) Unsweetened Toasted Shredded Coconut
4 total Scallions (cut into 2″ pieces)
3 tablespoon(s) Rum
1 total Juice of One Lime
1 pound(s) Uncooked Shrimp (peeled and deveined)
1 to 2 medium Garlic Clove(s) (minced)
3/4 teaspoon(s) Sugar
1 dash(es) Salt

Suggested Vita Sana Products

No items found

No items found

Scroll to Top