Light Coconut Shrimp & Pineapple Quinoa Skillet

• Gluten free

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1/4 cup Cilantro
  • 1 tsp Garlic
  • 2/3 cup Green onions
  • 1 1/2 Lime, zest and juice from
  • 2 cup Pineapple

• Canned Goods

  • 1 1/2 cup Coconut milk, light

• Pasta & Grains

  • 1 1/2 cup Quinoa

• Baking & Spices

  • 1/2 tsp Paprika
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Coconut chips, unsweetened
  • 1/2 tsp Cumin

• Liquids

  • 1 cup Water

Found on thecreativebite.com

Description

Ingredients

• 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)

Directions

• In a skillet over medium-high heat, add the olive oil and garlic to the pan. Toss the shrimp wtih 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 isnt 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.