Summer Shrimp with Ready-to-eat Coconut Jasberry Rice

2 servings
Vegan and gluten-free
Total time: 30 minutes

Summer is coming – any ideas for a summer dish? Pineapple is one of our favorite summer fruits and it’s also a perfect match with our Jasberry Rice Coconut. Try this summer shrimp recipe or replace it with tofu for a vegan-friendly option.

This dish will keep you energized all day long.

Ingredients

1 pack Ready-to-eat Jasberry Rice Coconut
300g shrimp (vegan option: use a vegan-friendly substitute!)
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 clove of garlic, chopped
1 tsp. grated ginger
1/2 tsp. red pepper flakes
1/2 tbsp. extra virgin olive oil
1/4 cup cilantro, chopped
1 avocado, sliced

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 / vegan substitute and let it sit for 10 minutes.

2. Heat the oil in a large skillet over medium-high heat. Add shrimp – and cook until they begin to turn slightly orange. If using a vegan substitute, cook according to the instructions. Reduce the heat to medium and add the pineapple chunks, then pour in the remaining soy sauce mix. Cook until the sauce begins to caramelize, turn off the heat and stir in the cilantro.

3. Heat 1 pack of Ready-to-eat Jasberry Rice Coconut based on the packet instructions.

4. Serve over the RTE Jasberry Rice Coconut. Garnish with cilantro, avocado slices and a wedge of lime. Enjoy!

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