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