Coconut-Lime Shrimp


    • 6 oz Bella Oliva Coconut White Balsamic Vinegar
    • 1 tbsp Bella Oliva Persian Lime EVOO
    • 1 small chili of your choice, finely chopped
    • 1 tbsp garlic, finely chopped
    • 1 tbsp fresh cilantro, finely chopped
    • 1 tbsp lime juice, freshly squeezed
    • 1 lb large shrimp, shelled and deveined
    • sea salt, to taste
    • freshly ground pepper, to taste

Preheat oven to 375˚. Combine Coconut White Balsamic Vinegar, chilies, garlic, cilantro and lime juice in a shallow dish. Marinate shrimp in mixture for 10-15 minutes. Season with salt and pepper, remove from dish.  Add 1 TBL Persian Lime EVOO to baking dish.  Add the shrimp and toss lightly with the oil. Bake for about 7-10 minutes, depending upon size of shrimp.

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