Spicy Coconut Shrimp


Toss the shrimp in a mixing bowl with Baklouti Green Chili Olive Oil and salt. Heat a non-stick skillet over medium high heat and add the Coconut Balsamic. Bring it to a boil. Add the shrimp, bell pepper slices, and diced onion immediately. Saute for 2 minutes or until the shrimp are just pink and have curled. Add the diced mango or pineapple and stir to combine. Remove the skillet from the heat and sprinkle the dish with chopped cilantro. Serve over rice of choice.