🍤 Coconut Lime Shrimp with Quinoa 🥥 A quick, fresh meal that's bursting with tropical flavor—perfect for busy weeknights! 🍽️ Ingredients 🍽️ - 2 cloves garlic, minced - 1 lb shrimp, peeled and deveined - Zest and juice of 2 limes - 1/2 cup coconut milk - Salt and pepper, to taste - 1 cup quinoa, rinsed - 2 cups water or broth - Zest and juice of 1 lime - 1 tablespoon coconut oil or olive oil - Fresh cilantro, chopped for garnish 🧑‍🍳 Directions 🧑‍🍳 1. Prepare the Quinoa: In a medium pot, bring 2 cups of water or broth to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Fluff the quinoa with a fork and mix in the lime zest and juice. Set aside. 2. Marinate the Shrimp: In a bowl, blend the coconut milk, zest and juice of 2 limes, minced garlic, salt, and pepper. Add the shrimp to the marinade, ensuring they are well coated. Let sit for 10-15 minutes. 3. Cook the Shrimp: Heat the coconut oil in a large skillet over medium-high heat. Remove the shrimp from the marinade, letting the excess drip off, and place them in the skillet. Cook for 2-3 minutes on each side until they are pink and cooked through. 4. Serve: Divide the lime quinoa among plates and top with the cooked shrimp. Garnish with fresh cilantro and additional lime wedges if desired. 🍎 Nutritional Information 🍎 Approximate per serving: - Calories: 400 - Carbohydrates: 34g - Protein: 25g - Fats: 19g - Fiber: 5g 💡 Tips and Tricks 💡 - Add Veggies: Pair with steamed asparagus, broccoli, or snap peas for extra color and nutrients. - Adjust Flavor: For a touch of heat, mix in a pinch of red pepper flakes to the marinade. - Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 2 days. ⏳ Preparation time 🍰 : 20 minutes | Cooking time 🍽️ : 10 minutes | Serving 🍽️ : 4 Enjoy this tropical-inspired Coconut Lime Shrimp with Quinoa—it’s a delightful, light dish that brings a taste of the tropics right to your kitchen!