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)
Ingredients
| Quantity | Measurement | Title |
|---|---|---|
| 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