Coconut Quinoa & Shrimp
Coconut Quinoa & Shrimp
Makes: 4 servings
Each serving contains: 2 proteins, 1 carb, 0 veg, 0 fat
Ingredients:
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
- 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.
- Add Quinoa to the skillet and toast for about 2-3 minutes.
- 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.
- Add the Shrimp back into the skillet just before the Quinoa is done and squeeze the Lime Juice on top.
- Garnish with Cilantro if desired.