Lemon Coconut Shrimp


  • 1 pound medium shrimp, peeled and deveined
  • 5 Tbsp. J. Olive Co. Lemon Olive Oil
  • 2 Tbsp. J. Olive Co. Coconut Balsamic Vinegar
  • 3 cloves garlic, peeled and minced
  • 2 Tbsp. fresh lemon juice, plus lemon slices for garnish
  • 3 Tbsp. fresh flat leap parsley, chopped, stems removed, plush extra for garnish

In a large skillet, heat Lemon Olive Oil over medium heat.  Add garlic and sauté for about 1 minute.  Increase heat to high and add shrimp, Coconut Balsamic Vinegar and lemon juice.  Sauté until shrimp turn pink- about 2-3 minutes.  Add salt and pepper to taste.

Place in serving dish, top with parsley.  Garnish with parsley sprigs and lemon slices. Serve immediately.  Optional , sprinkle with toasted coconut.

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