Olive~Me & Co.’s Coconut Shrimp Salad with Spicy Mango & Cilantro Salsa

x Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa










Recipe adapted from http://www.foodrepublic.com/
Prep: 40 mins | Cook: 10 mins | Total time: 50  mins| Serves: 4


  • Shrimp
  • 2 egg whites
  • 2 Tbsp dried bread crumbs
  • 2 Tbsp desiccated coconut
  • 1/4 tsp dried chili flakes
  • Salt and freshly ground black pepper
  • 20 (about 14 ounces) raw jumbo shrimp, peeled, with the tails left on if you like


  • 2 Tbsp honey
  • 2 Tbsp Olive~Me & Co Mango Balsamic Vinegar
  • Salt and freshly ground black pepper


  • 9 ounces prepared mango chunks or 2 medium mangoes, cut into 1/4-inch cubes
  • 2 red chilies, seeds removed if you want less heat, finely chopped
  • juice of 2 limes
  • leaves from a large handful of cilantro, roughly chopped
  • Salt and freshly ground black pepper

To Serve

  • 7 oz chopped lettuce
  • Salt and freshly ground black pepper


  1. Preheat the oven to 400°F.
  2. Line a baking sheet with baking parchment and set aside.
  3. Lightly beat the egg whites in a wide, shallow bowl to break them up.
  4. Toss the bread crumbs, coconut, chili flakes and a little salt and pepper together in another similar-sized bowl.
  5. Working in batches, toss a few of the shrimp into the egg whites, making sure they are well coated.
  6. Use a slotted spoon to lift them out, allowing the excess egg white to fall back into the bowl.
  7. Then put the prawns into the coconut crumbs, toss them about and using another slotted spoon (or you can just pick them up with your hands), transfer them onto the baking sheet in a single layer.
  8. Repeat until all are coated and then bake in the oven for 8–10 minutes.
  9. Meanwhile, make the dressing. Simply whisk the honey and vinegar together in a small bowl, season to taste and set aside.
  10. To make the salsa, toss the mango, chili, lime juice, cilantro and a little salt and pepper together and set aside also.
  11. Once cooked, the shrimp should have turned from bluish green to pink, be cooked through and the coconut crumbs crisp and lightly golden. Remove them from the oven and you are ready to serve.
  12. Divide the lettuce among four serving bowls.
  13. Spoon the salsa over, arrange five shrimp on top of each, finish with a drizzle of the dressing and serve.

Olive~Me & Co’s Avocado, Mango and Goat cheese smoothie

image source www.cearaskitchen.com

image source www.cearaskitchen.com

This one is amazing!!!!! Loved it when I tried it!!!!!

Makes 1


  • ½ ripe avocado, diced
  • 140g frozen mango (or you could use half a fresh)
  • ¾ cup milk of choice (including soy, rice or almond))
  • 2 tbsp fat free Greek yogurt
  • 25g unripened goat cheese
  • 2 tbsp vanilla flavored whey protein
  • 1 tbsp flax seed meal
  • 1 tbsp unsweetened shredded coconut or Olive~Me & Co’s White Coconut Balsamic Vinegar
  • 1 tbsp Olive~Me & Co’s White Balsamic Vinegar
  • ½ tsp pure vanilla extract
  • 5-6 fresh basil leaves, finely chopped


  1. Add all the ingredients except avocado and basil leaves in your blender and blend until smooth
  2. Add avocado and basil leaves and blend until smooth, but not fully incorporated.
  3. Transfer to serving glass and garnish with a spoonful of yogurt and basil leaves

And ENJOY! This is so delicious…was skeptical when I first came across it!!!!

Olive~Me & Co’s Baked Salmon With Coconut Crust


  • 4 Salmon Fillets  remove the skin from the salmon. Put salmon fillets on a non-stick baking pan.
  • 1 Tbsp Olive~Me & Co’s White Coconut Balsamic Vinegar ….Brush balsamic vinegar over the salmon.
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Flaked Sweetened Coconut
  • Salt
  • Pepper


  1. Preheat oven to 425 degrees
  2. In a shallow dish, combine panko, coconut, salt and pepper.
  3. Dredge each fillet in the mixture and place fillets in the baking pan. Spread any leftover crumbs on top of each fillet. Spray with cooking spray.
  4. Bake for 12 to 15 minutes
  5. Ensure you place under broiler until crust is a nice golden brown.