Coconut Quinoa & Shrimp

Coconut Quinoa & Shrimp

Makes: 4 servings
Each serving contains: 2 proteins, 1 carb, 0 veg, 0 fat

Ingredients:
  • 24 oz Shrimp, peeled and deveined
  • 1 Tbsp Coconut Oil
  • 1 tsp Garlic, minced
  • ½ tsp Paprika
  • ½ tsp Cumin
  • ¼ tsp Sea Salt
  • 1/3 Cup Quinoa, uncooked
  • 1/3 Cup Coconut Milk
  • ¼ Cup Water
  • 1 Cup Pineapple, diced
  • Juice and Zest from ½ Lime
  • ¼ Cup Cilantro, finely diced
Directions:
  1. Add Coconut Oil and Garlic to a large skillet over medium heat. Toss the Shrimp with the Paprika, Cumin and Salt and saute for 2 minutes on each side or until pink and cooked through. Remove the Shrimp from the skillet, leaving the remaining oil, and set aside.
  2. Add Quinoa to the skillet and toast for about 2-3 minutes.
  3. Then add the Coconut Milk, Water, Pineapple and Lime Zest to the Quinoa and bring that to a boil. Cook for 3 minutes on high then reduce heat to low and cover. Cook covered for about 15 minutes, occasionally stirring.
  4. Add the Shrimp back into the skillet just before the Quinoa is done and squeeze the Lime Juice on top.
  5. Garnish with Cilantro if desired.

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