A flavorful and vibrant dish featuring jerk-seasoned shrimp served on a bed of coconut-infused Caribbean quinoa, complemented by colorful bell peppers and sweet pineapple chunks.
Ingredients: 1 lb shrimp, peeled and deveined. 2 cups quinoa, rinsed. 1 cup coconut milk. 1 cup water. 2 tablespoons jerk seasoning. 1 tablespoon olive oil. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 cup pineapple chunks. 2 green onions, chopped. Salt and pepper to taste.
Instructions: In a bowl, toss shrimp with jerk seasoning, salt, and pepper. Set aside. In a saucepan, combine quinoa, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked. While quinoa is cooking, heat olive oil in a large skillet over medium-high heat. Add bell peppers to the skillet and saut until slightly softened. Add seasoned shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side. Stir in pineapple chunks and green onions, cooking for an additional 2 minutes. Once quinoa is ready, fluff it with a fork and transfer it to a serving platter. Top the quinoa with the jerk shrimp, bell peppers, pineapple, and green onions mixture. Garnish with additional green onions if desired. Serve immediately and enjoy the Caribbean flavors!
Prep Time: 15 minutes
Cook Time: 25 minutes
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