Mango Salad & Coconut Shrimp with Persian Lime Olive Oil, Lychee Balsamic, and Coconut Balsamic
This easy and refreshing salad can be whipped up in minutes thanks to the easy dressing of our Persian Lime Olive Oil and Lychee Balsamic. Try it solo or on tacos with our Coconut Shrimp.
Mango Salad and Coconut Shrimp with Persian Lime Olive Oil, Lychee Balsamic, and Coconut Balsamic
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Thai
Servings
2
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
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1 Mango, julienned
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2 Tbsp. Persian Lime Olive Oil
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1 Tbsp. Lychee Balsamic
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1 Red pepper, thinly sliced
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½ Red onion, slivered
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2 Tbsp. Crushed peanuts
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Cilantro, if desired
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1 Lb. Shrimp, peeled and deveined
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1 Tbsp. Coconut Balsamic
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1 Tsp. Persian Lime Olive Oil
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1 Garlic clove, minced
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1 Tsp. Lime juice
Mango Salad
Coconut Shrimp
Directions
Mango Salad
Mix mango, red pepper, and red onion in a salad bowl. Drizzle with Persian Lime Olive Oil and Lychee Balsamic. Season with salt and pepper, to taste.
Garnish with crushed peanuts and cilantro, if desired.
Coconut Shrimp
In a bowl, whisk the Coconut Balsamic, Persian Lime Olive Oil, lime juice, and minced garlic. Add the shrimp and toss to combine. Let the shrimp marinate for 15-20 minutes.
Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers. Grill the shrimp for 2-3 minutes per side, until they turn pink and slightly charred.
Serve the grilled shrimp alongside the mango salad.
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