Sumer Shrimp with Jasberry Organic Ready-to-Eat Superfood Rice Coconut

2 servings

Non vegan and gluten-free

30 minutes

Summer is coming – looking for ideas for a summer dish?

Pineapple is one of our favorite summer fruits and pairs perfectly with Jasberry Organic Ready-to-Eat Superfood Rice Coconut. Try this summer shrimp recipe, or swap in tofu for a vegan option. This dish will keep you energized all day long.

Ingredients

1 Pack Jasberry Organic Ready-to-Eat Superfood Rice Coconut
300g Shrimp(option for vegan : use vegan meat)
1 cup Fresh pineapple chunks
1 tbsp Gluten-free soy sauce
1 tbsp Pineapple juice
1 Lime, juice
1 tsp Coconut sugar
1 tsp Ketchup
1 tbsp Shallot, chopped
1/4 Cloves garlic, chopped
1 tsp Grated ginger
1/2 tsp Red pepper flakes
1/2 tbsp Extra virgin olive oil
1/4 cup Cilantro, chopped
Avocado, sliced for granish

Instructions

1. Mix together the soy sauce, pineapple juice, lime juice, coconut sugar, ketchup, shallots, garlic, ginger, and red pepper flakes. Pour 1/3 of the sauce over the shrimp and let it marinate for 10 minutes.

2. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until they turn pink. Reduce the heat to medium, add the pineapple chunks, and pour in the remaining sauce. Cook until the sauce begins to caramelize, then turn off the heat and stir in the cilantro.

3. Heat 1 pack of Jasberry Organic Ready-to-Eat Superfood Rice Coconut based on instructions.

4. Serve the shrimp and pineapple over the Jasberry Rice Coconut. Garnish with sliced avocado, cilantro, and a lime wedge. Enjoy!tions goes here