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Coconut Lime Shrimp with Quinoa
Created by: Howcan Team
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 1 cup of quinoa
- 1 can (14 oz) of coconut milk
- 1/4 cup of fresh lime juice
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of shredded coconut
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and cook according to package instructions. Fluff with a fork and set aside.
- In a large bowl, whisk together the coconut milk, lime juice, soy sauce, honey, garlic, and ginger. Add the shrimp to the bowl and toss to coat. Let marinate for 10 minutes.
- In a large skillet, heat the olive oil over medium-high heat. Add the marinated shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
- Pour the remaining marinade into the skillet and bring to a simmer. Cook for 3-4 minutes, or until the sauce thickens slightly.
- To serve, spoon the quinoa onto plates, top with the coconut lime shrimp, and drizzle with the thickened sauce. Garnish with chopped cilantro and shredded coconut. Season with salt and pepper to taste.
- Enjoy your delicious Coconut Lime Shrimp with Quinoa!
The history of Coconut Lime Shrimp with Quinoa can be traced back to the fusion of Caribbean and South American cuisines. This dish combines the tropical flavors of coconut and lime with the light, fluffy texture of quinoa. Renowned chefs in the Caribbean and coastal regions of South America have put their own spin on this dish, incorporating fresh seafood and locally sourced ingredients. The best version of this dish can be found in beachside restaurants in the Caribbean, where the shrimp is marinated in a zesty lime and coconut mixture, then grilled to perfection and served over a bed of fluffy quinoa. The key to getting this dish right lies in the balance of flavors - the tangy lime, creamy coconut, and succulent shrimp should all shine through. For a unique twist, some chefs also add a touch of heat with a sprinkle of chili flakes or a drizzle of spicy mango salsa. Whether enjoyed in a bustling seaside eatery or recreated at home, Coconut Lime Shrimp with Quinoa is a delightful blend of tropical flavors and wholesome ingredients.
30 min
4
380 calories
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