Place coconut oil in a small microwave-safe bowl. Microwave on high, uncovered for 30 seconds or until melted. Whisk in olive oil, lime zest and juice, garlic, sliced green onion, salt, pepper, and paprika. Place shrimp in a large bowl. Pour marinade over shrimp. Cover and let stand at room temperature for 30 minutes, stirring once.
Roasted garlic shrimp pair perfectly with a tropical Pineapple-Coconut Brown Rice.
Servings and Ingredients
|2 tbsp. Hy-Vee HealthMarket refined coconut oil|
|2 tbsp. Hy-Vee Select extra virgin olive oil|
|1 tbsp. lime zest|
|¼ c. fresh lime juice|
|¼ c. minced roasted garlic|
|¼ c. green onion, thinly sliced|
|¼ tsp. kosher salt|
|¼ tsp. Hy-Vee black pepper|
|¼ tsp. Hy-Vee paprika|
|1 lbs. fresh jumbo shrimp, peeled, deveined, tails on|
|2 tbsp. Hy-Vee sriracha sauce, optional|
|Hy-Vee macadamia nuts, chopped, for garnish|
|Basil leaves, for garnish|
|Green onion strips, for garnish|
|Pineapple-Coconut Brown Rice|
|1 c. Hy-Vee brown rice|
|1 c. fresh pineapple, chopped|
|¼ c. Hy-Vee sweetened flake coconut|
|1 tbsp. fresh basil, finely chopped|
Things To Grab
- Small microwave-safe bowl
- Large bowl
Prepare Pineapple-Coconut Brown Rice: Prepare 1 cup of brown rice according to package directions. Stir in fresh pineapple, coconut, and basil.
Strain shrimp mixture; discard liquid. Heat a large skillet over high heat. Add shrimp mixture. Cook and stir 3 minutes or until shrimp turn opaque, turning once. If desired add Sriracha sauce and toss to coat. Season to taste with salt.
Serve shrimp over Pineapple-Coconut Brown Rice. Garnish with macadamia nuts, basil leaves, and green onion strips, if desired.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 65mg
- Sodium: 590mg
- Total Carbohydrates: 56g
- Protein: 13g