I love the taste of coconut with shrimp, but I'm not a fan of the battered and fried coconut shrimp. By marinating the shrimps like this you get the coconut taste without the greasiness. Now coconut shrimps is a healthy summer dish.

I love the combination of the shrimps with Island rice. Island rice is rice mixed with sweet and tangy fruits, her I used pineapple, papaya, mango and lime.

Ingredients:

Shrimps:

1½ pound shrimps, peeled and deveined
⅓ cup (¾ dl) coconut balsamic (I get it from The Olive Bar in Campbell)
⅓ cup (¾ dl) Meyer lemon olive oil
red pepper flakes, to taste
1-2 tablespoon butter
salt to taste

Island rice:

3 cup cooked brown rice
½ papaya
¼ pineapple
1 bunch scallions
1 small mango
1 lime, zest and juice

Directions:

Shrimps:

Mix the oil, balsamic and shrimps in a ziplock bag and make sure to cover all shrimps in the marinade. Let marinate for 1-3 hours in the refrigerator.

Heat the butter in a large skillet over medium high heat. Add drained shrimps and red chili flakes. Fry the shrimps for a few minutes pr side, until pink and opaque. Season with salt.

Island rice:

Boil the rice according to directions on the package, add salt.

Cut the fruit into bite-size pieces, and slice the scallions thinly. Add fruit, scallions and lime zest and juice to the hot cooked rice, and serve immediately.

Enjoy!