National Coconut Day

Prep: 5 minutes
Cook: 15 minutes
Total Prep: 20 minutes
Servings: 4

Ingredients:

• 2 tbsp Virgin Coconut Oil, separated
• 8 ounces of shrimp, uncooked
• 2 ½ tbsp Liquid Coconut Oil
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1 ¼ cup quinoa, rinsed
• ½ cup dry white wine
• 1 tbsp lemon juice
• 4 cups low sodium chicken or vegetable broth
• 6 cups baby kale (or quick-cooking green such as spinach, arugula, etc)

Preparation:

• Bring the broth to a simmer, lower heat and keep warm.
• Heat 1 tbsp Virgin Coconut Oil in a large saucepan over medium.
• Add shrimp and sprinkle a pinch of salt and pepper. Cook until pink, flipping halfway through, about 2-3 minutes. Transfer to a plate.
• Heat the Liquid Coconut Oil in the pan.
• Add the shallot and cook, stirring occasionally, until translucent.
• Add garlic, stir and cook an additional 30 seconds.
• Add quinoa, stirring to coat with the oil. Cook, stirring occasionally, until fragrant, about 2 minutes.
• Add wine and stir constantly until the liquid is absorbed.
• Add ½ cup broth and the lemon juice. Stir constantly until the liquid is absorbed. Continue adding the broth ½ cup at a time.
• When all broth is almost absorbed, add the remaining tablespoon Virgin Coconut Oil, the shrimp and fold in the kale.
• Continue to stir until all liquid is absorbed and the kale is wilted.
• Serve immediately.