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 Caesar Ceviche


  • 1 lb peeled, de-veined and cooked shrimp
  • 1 lb roma tomatoes
  • 1/2 red onion, chopped
  • 1 English cucumber, chopped
  • 1 bunch cilantro, chopped
  • 3/4 cup Clamato Juice
  • 2 limes
  • hot pepper sauce to taste (Or use Spicy Clamato instead)
  • splash of Olive~Me & Co’s White Jalapeno Balsamic
  • salt and pepper to taste


  1. Lightly mix shrimp, tomatoes, onion, cucumber, and cilantro. Pour in the Clamato juice then squeeze the limes over the mixture. Add the hot sauce now if you didn’t use Spicy Clamato. Sprinkle with salt and pepper and give it another mix.
  2. Cover and refrigerate for 3 to 4 hours, stirring occasionally.
  3. Splash with Olive~Me & Co’s White Jalapeno Balsamic just before serving.

Olive~Me & Co.’s White Bean, Shrimp and Watercress Salad

Olive~Me & Co.’s White Bean, Shrimp and Watercress Salad

Yield: 12 servings


  • 2 1/2 pounds large shrimp, peeled and de-veined
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1/4 cup Olive~Me & Co.’s Avocado Oil*
  • 2 tablespoons fresh lemon juice
  • 6 cups trimmed watercress (about 3 bunches)
  • 3 tablespoons chopped fresh chives
  • Lemon wedges (optional)


  1. Prepare grill.
  2. Thread shrimp onto 12-inch skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Cool completely; remove shrimp from skewers. Place shrimp and beans in a large bowl; toss gently to combine.
  3. Combine avocado oil and lemon juice, stirring with a whisk; stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle dressing over shrimp mixture; toss gently to combine.
  4. Arrange watercress on a large platter, and top with shrimp mixture. Sprinkle evenly with chives. Serve with lemon wedges, if desired.

*Note: Rich, buttery avocado oil flavours this salad, but using extra virgin olive oil in its place would be delicious, too. Combine and chill the shrimp and white bean mixture a day before consuming. Be sure to stir the mixture before spooning it over the watercress. You can purchase precooked, peeled shrimp to save time.

Olive~Me & Co.’s Spiced Shrimp with Avocado Oil

Spiced Shrimp

Yield: 5 servings


  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1 1/2 tablespoons Olive~Me & Co.’s Avocado Oil, divided
  • Lime wedges


  1. Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 teaspoons oil over shrimp. Serve with lime wedges.

These vividly seasoned shrimp are great on their own, served atop pasta, or as part of a tapas tray.

Olive~Me & Co’s Coconut-Lime Shrimp


  • 6 oz Olive-Me & Co’s White Coconut Balsamic Vinegar
  • 6 oz Olive-Me & Co’s Persian Lime EVOO
  • 1 small chili of your choice and heat, finely chopped
  • 1 T garlic, finely chopped
  • 1 T fresh cilantro, finely chopped
  • 1 T lime juice, freshly squeezed
  • 1 lb large shrimp, deveined and shelled
  • sea salt, to taste
  • freshly ground pepper, to taste


  1. Preheat oven to 375o. Combine white coconut balsamic, chilies, garlic, cilantro and lime juice in a shallow baking dish.
  2. Marinate shrimp in mixture for 10-15 minutes.
  3. Season with salt and pepper, remove from dish and place on lightly oiled baking dish oiled with Olive~Me & Co’s Persian Lime EVOO and bake for 5 minutes, depending upon size of shrimp.

Olive~Me & Co’s Grilled Oregano Shrimp


  • ¼ cup Olive~Me & Co’s Oregano Olive Oil
  • 2 small red onions
  • 24 peeled and deveined large shrimp (about 1 pound)


  1. Prepare grill.
  2. Stir together oil and salt and pepper in a bowl.
  3. Cut onion lengthwise into 3/4 ” wedges and separate layers. Toss shrimp and onion with oil mixture, then thread 6 shrimp onto 4 long metal skewers, alternating with a single layer of onion.
  4. Grill shrimp, covered only if using gas grill, turning once, until just cooked through, 3-4 minutes total