Use and Care Manual
22 ∙ recipes
Directions
Bring the Skillet to medium heat and add the olive oil and garlic
to the Cooking Surface.
Toss the shrimp in the Skillet and coat with the paprika, cumin
and salt. Sauté for 1-2 minutes on each side or until completely
cooked. Remove the shrimp from the Skillet and set aside.
Add the quinoa and let it toast for 2-3 minutes. If there isn’t
sufcient oil left in the Skillet 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 the heat to low and cover with Lid. Let
simmer for 15 minutes, stirring occasionally.
Add the shrimp just a few minutes before the quinoa is done,
then top with the lime zest and juice. Stir until well mixed.
Garnish with cilantro and coconut akes and serve immediately.
Ingredients
1 lb raw shrimp, peeled and
deveined
1 tbsp olive oil
1 tsp minced garlic
½ tsp paprika
½ tsp cumin
¼ tsp. salt
1½ cup uncooked quinoa
1½ cup light coconut milk
1 cup water
2 cup pineapple, diced
¼ cup green onions, diced
zest and juice from a ½ lime
¼ cup cilantro, nely diced
½ cup unsweetened
coconut akes, toasted
coconut shrimp & pineapple Quinoa