Shrimp and Rice in Green Masala


Spicy and bright!

Dish Type:

Dairy Free, Gluten Free, Main Dishes, Meat and Seafood, Nut Free


All Year, Summer

Prep Time:

20-30 minutes




  • ½ cup + 2 Tbsp SOOC Varietal Extra Virgin Olive Oil
  • 3" piece of Ginger, peeled and grated
  • 4 Garlic cloves, minced
  • ½ Tbsp SOOC Jalapeño Balsamic Vinegar
  • ½ Tbsp SOOC Coconut Balsamic Vinegar
  • 8 Jalapeño chilis, seed and rib removed, chopped
  • 1 tsp Cardamom seeds
  • 1 tsp ground Turmeric
  • 1 tsp Coriander seeds
  • 2 Tbsp SOOC Premium White Balsamic
  • 12-16 Jumbo Shrimp

Products used: Coconut Balsamic Vinegar , Jalapeño Balsamic Vinegar , , Premium Balsamic Vinegar ,


  • Sauté ginger, garlic, and jalapeño over medium heat until garlic turns slightly brown.
  • Add remaining spices and sauté another minute or until fragrant.
  • Deglaze with Coconut and Jalapeño Balsamic and reduce by half.
  • Transfer to a blender, add Premium White Balsamic and blend to combine. On a low setting, slowly add remaining Extra Virgin Olive Oil to emulsify.
  • Quick sauté the shrimp. Serve with sauce.
  • Rice can be mixed with all other ingredients, or served on the side, depending on preference.