All the flavors of paradise in one meal

Don’t want to use your oven during the hot summer?  Here’s a one-skillet meal that’s perfect for hot summer nights.

Coconut Lime Shrimp

• 1lb raw shrimp peeled and deveined
• 1 Tbsp olive oil
• 1 tsp minced garlic
• ½ tsp paprika
• ½ tsp cumin
• ¼ tsp. salt
• 1½ c. uncooked quinoa
• 1½ c. light coconut milk
• 1 c. water
• 2 c. pineapple, diced
• ⅔ c. green onions, diced
• zest and juice from a ½ lime
• ¼ c. cilantro, finely diced (+ extra for garnish)
• ½ c. unsweetened coconut chips, toasted (optional)

In a skillet over medium-high heat, add the olive oil and garlic to the pan. Toss the shrimp with the paprika, cumin and salt and saute in the oil for 1-2 min on each side until pink and cooked through. Remove the shrimp from pan and set aside. Add the quinoa to the pan and toast it for 2-3 minutes. If there isn’t sufficient oil left in the pat to toast the quinoa, add a bit more. Add the coconut milk, water, pineapple, green onion and lime zest to the quinoa and bring to a boil. Cook the mixture for 3 minutes on high. Reduce to low and cover. Cook for 15 minutes covered, stirring occasionally. Add the shrimp back in 3 minutes before the quinoa is done along with the lime juice so they can warm back through. Garnish with cilantro and coconut chips and serve immediately.


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