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Zesty Lime Coconut Shrimp Bowls
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Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 3 cloves garlic, minced
- 2 tablespoons coconut oil
- 1 cup coconut milk
- 1 tablespoon red curry paste
- 1 cup quinoa, rinsed
- 2 green onions, sliced for garnish
- 1/4 cup fresh cilantro, chopped for garnish
- 1 lime, cut into wedges for serving
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a medium bowl, combine the shrimp with lime juice, lime zest, garlic, salt, and pepper. Marinate for 15 minutes.
- In a large skillet, heat the coconut oil over medium heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
- Remove the shrimp from the skillet and set aside. In the same skillet, add the coconut milk and bring it to a simmer.
- Stir in the red curry paste and cook for 2 minutes until well combined. Add the cooked shrimp back to the skillet and toss to coat them in the sauce.
- Prepare the quinoa according to package instructions, fluffing it with a fork when done.
- To assemble the bowls, place a serving of quinoa at the bottom, top with the zesty shrimp, and garnish with sliced green onions, cilantro, and lime wedges. Drizzle additional coconut milk if desired.
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