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Light Coconut Shrimp & Pineapple Quinoa Skillet is a tropical dinner idea loaded with healthy ingredients. Quinoa, shrimp, pineapple and unsweetened coconut make up this flavorful and delicious dish for a healthy meal everyone will love.
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5 from 1 vote

Light Coconut Shrimp & Pineapple Quinoa Skillet

Light Coconut Shrimp & Pineapple Quinoa Skillet is an easy one pot dinner idea loaded with healthy tropical flavors. Quinoa, shrimp, pineapple and unsweetened coconut make up this flavorful and delicious dish for a healthy meal everyone will love.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Entree
Servings: 4 servings
Author: Danielle Green

Ingredients

  • 1 lb raw shrimp peeled and deveined
  • 1 Tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp. salt
  • 1 1/2 c. uncooked quinoa
  • 1 1/2 c. light coconut milk
  • 1 c. water
  • 2 c. pineapple diced
  • 2/3 c. green onions diced
  • zest and juice from a 1/2 lime
  • 1/4 c. cilantro finely diced (+ extra for garnish)
  • 1/2 c. unsweetened coconut chips toasted (optional)

Instructions

  • In a skillet over medium-high heat, add the olive oil and garlic to the pan. Toss the shrimp wtih the paprika, cumin and salt and saute in the oil for 1-2 min on each side until pink and cooked through. Remove the shrimp from pan and set aside. Add the quinoa to the pan and toast it for 2-3 minutes. If there isn't sufficient oil left in the pat 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 to low and cover. Cook for 15 minutes covered, stirring occasionally. Add the shrimp back in 3 minutes before the quinoa is done along with the lime juice so they can warm back through.
  • Garnish with cilantro and coconut chips and serve immediately.