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.

7 Ways to Use Hot 7 Pepper Jam (and Pineapple Mango Habanero Jam)

hot 7 pepperpineapple mango habanero

Hot 7 Pepper Jam: Fiery with a Strong Finish

If you like peppers and serious heat, you’ll love this jam. We combine three varieties of bell plus jalapeno, habanero and Serrano peppers with Thai chilies to set your taste buds on fire. The benefits of capsaicin, the active compound that gives peppers their heat, make this jam as healthy as it is delicious.

Pineapple Mango Habanero Jam

A pepper jam that will leave your mouth tingling. The tropical flavors of mango and pineapple combined with the firey hot habanero pepper for a blast of sweet and spicy flavor. A highly addictive product for our heat lovers.

Now that you have these delicious jams – what can you DO with them??

1. Spread some down on your tortilla to heat up a breakfast burrito.

2. Use as a glaze for meats and fish

3. Add to your favorite marinade or barbeque sauce (sweet and spicy meatballs anyone?)

4. Place some in a small puff pastry along with a piece of brie.

5. Spread some on your next grilled cheese sandwich.

6. Mix into cream cheese and put on crackers or stuff into peppadews (crowd pleaser!)

7. Mix into mayo as sandwich spread.

8. (Yes, I know we said “7 ways”, but there are just too many tasty things to do with these!)  Add into a ham or turkey sandwiches.

9. Mix with a little water, warm up, pour on goat cheese, serve with crackers or crostini.

10. Mix with soy sauce and add into your rice

11. Put on your English muffin with some sharp cheddar and make yourself a unique friend egg sandwich

Do you have more incredible ways to use these jams? Let us know!


Olive-Me & Co Chili & Mango Salmon Quesadillas


Adapted from www.halfbakedharvest.com



  • ¼ cup Olive-Me & Co. Chili Balsamic
  • ½ cup Olive-Me & Co. Mango Balsamic
  • ¼ cup soy sauce
  • 1 tablespoon peanut butter
  • ½ cup coconut water or milk
  • 1 lime, juiced
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon pepper


  • 4 tablespoons Olive-Me & Co Thai Chili Olive Oil
  • 1 pound salmon, skin on
  • 2 cups Napa cabbage, chopped
  • 3/4 cup shredded carrots
  • 1 red bell pepper, sliced thin
  • 1/2 cup chopped peanuts
  • 1 cup steamed rice
  • 8 large flour tortillas
  • 8 ounces mozzarella cheese, shredded
  • Fresh cilantro or basil

Spicy Mango

  • 2 mangoes, peeled, pitted, diced
  • 1 red chili, seeded, diced
  • ½ lime, juiced
  • Drizzle of Olive-Me & Co Thai Chili Olive Oil or Olive-Me & Co Spicy Mango Balsamic
  • Pinch of cayenne pepper
  • Pinch of salt
  • Avocado, peeled, pitted, diced



  1. Combine sauce ingredients in a medium sauce pot. Simmer 5-10 minutes or until sauce has thickened slightly. Remove from the heat and set aside.
  2. Place the salmon on a plate and rub with 1 tablespoon olive oil. Gently rub 2-3 tablespoons of the balsamic sauce on the salmon.
  3. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the red pepper slices, cabbage and carrots. Stir fry for 2 minutes and then drizzle about 2-3 tablespoons of the balsamic sauce over the veggies, toss well and continue to cook until the veggies are tender. Remove the veggies from the pan. Reduce the heat to medium and add another tablespoon of olive oil, now add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Chop the salmon into bites.
  4. To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down on a clean counter, covering each with some sauce and then sprinkle with a bit of cheese. Then evenly distribute the rice, veggies and salmon. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, and then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
  5. To make the spicy mangoes toss the mangoes and chopped red chili pepper with the lime juice, a drizzle of oil, a pinch of cayenne and salt.
  6. Cut into quesadillas into sections and serve with the spicy mangoes and any remaining sauce. Sprinkle with cilantro and avocados.

Olive~Me & Co.’s Strawberry Balsamic Salsa

Olive-Me & Co Strawberry-Salsa

Recipe adapted from MarieDittmer@www.healthyideasplace.com


  • 3 cups strawberries, diced
  • 1 Tbsp. Olive-Me & Co.’s Strawberry Balsamic Vinegar
  • ¼ cup red onion, diced
  • 1 mango, diced
  • ¼ tsp. fresh ground black pepper
  • ⅛ tsp. red pepper, diced
  • 2 Tbsp. fresh basil, chopped



  1. Place the strawberries in a bowl, pour the balsamic vinegar over the strawberries and gently toss together.
  2. Add the red onion, mango, black pepper, red pepper, and basil into the bowl of strawberries.
  3. Gently mix all the ingredients together.
  4. Let it sit in the refrigerator overnight, and then serve with chips, pitas or baguettes.

Olive~Me & Co’s Black Bean Mango Balsamic Salsa

Olive~Me & Co’s Black Bean Mango Balsamic Salsa

Great on Chicken, Pork, Shrimp, Oysters, White Fish, Tacos, Fajitas, Burritos and Chips!


  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 mango, peeled and diced
  • 1 cup seeded and chopped tomato
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1 lemon, juice of
  • 1 tablespoon Olive~Me & Co Mango (or Spicy Mango) Balsamic Vinegar


Combine all of the above ingredients and chill in fridge for 1 hour.

Best if served the same day.

Olive~Me & Co’s Habanero Salsa


  • 2 mangos, diced
  • 4  green onions  thinly sliced
  • 2  kiwifruit, sliced
  • 1  papaya, diced
  • 1/4 cup fresh cilantro or basil minced
  • 2  tablespoons lime juice
  • 1  jalapeno pepper, minced
  • 2  tablespoons Olive~Me & Co’s White Honey Ginger Balsamic or 18 Year Old Traditional Balsamic
  • 2  tablespoons Olive~Me & Co’s Extra Virgin Habanero Olive Oil
  • salt to taste

Combine ingredients in a bowl, cover and refrigerate until ready to serve!!! Enjoy!!!

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 Mango-Papaya Salsa

Great on Chicken, Pork, Shrimp, Oysters or White Fish!


  • 1 mango peeled, seeded, diced
  • 1 papaya peeled, seeded, diced
  • 1 large red bell pepper seeded and diced
  • 1 avocado peeled, pitted, and diced
  • ½ sweet onion peeled and diced
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon Olive~Me & Co’s Zesty Onion Extra Virgin Olive Oil
  • 1 tablespoon Olive~Me & Co’s 18 year aged Traditional Balsamic Vinegar
  • 1 tablespoon Olive~ Me & Co’s Mango (or Spicy Mango) Balsamic Vinegar
  • Salt and pepper, to taste


  1. In a medium-sized bowl, mix together the fresh ingredients. Season with salt and pepper (to taste), then cover bowl and chill in refrigerator for at least 30 minutes before serving. Enjoy!