jamaican jerk shrimp and coconut pineapple quinoa pilaf_________________________Incredibly flavorful seared shrimp over a bed of sweet and spicy quinoa pilaf, all cooked up in one skillet.
Ingredients
- 1 lb large shrimp
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp dried thyme
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 tsp paprika
- 1 tsp onion powder
- 1 1/2 tsp cumin, divided
- 1/4 + 1/2 tsp allspice, divided
- 1/4 tsp cinnamon
- 1/4 tsp kosher salt
- 1 tbsp coconut oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tbsp ginger, minced
- 1/2 cup unsweetened coconut flakes
- 1 jalapeno, deseeded and minced
- 2 tbsp butter
- 1/2 cup fresh pineapple, in 1/2 inch chunks
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth or water
- 1 cup coconut milk
- 1/3 cup fresh parsley
- warm tortillas, to serve
Instructions
- Pat shrimp dry with paper towels and, in a bowl, toss with 2 tbsp chopped parsley, thyme, garlic powder, brown sugar, paprika, onion powder, 1/2 tsp cumin, allspice, cinnamon, and salt until thoroughly coated.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Sear shrimp 2-3 minutes per side, being careful not to overlap. You may need to cook in multiple batches. Remove shrimp to a plate. Keep warm.
- To the same skillet, melt coconut oil. Saute garlic, shallot, ginger, and coconut for 2-3 minutes until fragrant and coconut begins to toast. Stir in 1 tsp cumin, 1/2 allspice, and the jalapeno for 1-2 minutes. Add butter and stir until butter melts.
- Pour in quinoa and broth/water. Bring to a boil, then lower to a gentle simmer and cook, covered, for 10 minutes. Remove the lid and cook an additional 8-10 minutes until most of the water evaporates and the quinoa is soft. Pour in coconut milk and heat an additional 5 minutes until thickened. Remove from heat and stir in pineapple and parsley. The quinoa will continue to thicken as it cools a bit.
- To serve, spoon quinoa and shrimp into tortillas and top with additional parsley and pineapple, as desired.