This has all the flavours of traditional deep-fried coconut shrimp with none of the work or the fat.

Ingredients:

• 3/4 pound of large shrimp or prawns (about 15) shelled and deveined
• 1 tbsp of MyOlive Persian Lime infused olive oil
• 1/4 tsp of salt
• Pinch of chili flakes
• 1/4 cup of MyOlive Coconut white balsamic vinegar
• 1/2 red bell pepper, thinly sliced
• 1/4 cup diced onion
• 1/4 cup chopped mango
• 1 tbsp chopped fresh cilantro

You could substitute Coconut balsamic with our Cilantro & Garlic white balsamic

Directions:

In a mixing bowl, toss the shrimp or prawns in the olive oil, salt and chili flakes.

Heat a non-stick frying pan over medium-high heat and add the balsamic. Bring to a boil.  

Add the shrimp, bell peppers and red onion immediately. Saute for 2 minutes, or until the shrimp are just pink and have curled.

Add the mango and stir to combine. Remove from heat, sprinkle with chopped cilantro and serve over jasmine rice.