Tropical Coconut Lime Shrimp
Olive oil is delicious and healthy for sautéing vegetables and aromatics, especially onions. They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish. In one memorable meal, I sautéed scallions in olive oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with coconut balsamic, olive oil, garlic, ginger and coriander.
- 6 scallions, white parts thinly sliced; dark green parts sliced and reserved
- 1 tablespoon finely chopped peeled ginger
- 2 garlic cloves, finely chopped
- 3 tablespoon Redstone Coconut Balsamic
- 5 tablespoon Redstone Persian Lime Olive Oil (or Tuscan Herb if you prefer a more savory flavor)
- ½ teaspoon ground coriander
- 1 pound large shrimp, shelled
- ½ teaspoon kosher salt
- 1 teaspoon fresh lime juice
- ½ teaspoon ground black pepper
- Mix 2 tablespoon balsamic and 2 tablespoon olive oil in zip lock baggie, Add shrimp, marinate for 40 minutes.
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil in the pan. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.
- Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with lime juice and black pepper.
- Drizzle remaining balsamic over shrimp.
- Serve with lime wedges.