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Coconutty Greens with Shrimp + Quinoa

Active Time: 30 minutes
Total Time: 30 minutes
  • Dairy Free
  • Gluten Free
  • Low Carb/Paleo
  • Pescatarian
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Why we love it:

I cannot stop making these coconutty greens. The flavor combo here hits all the notes for me and it feels both healthy and rich - my favorite kind of meal. I’d serve this for a dinner party or on a random Tuesday.
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Ingredients

  • 1 cup Quinoa
  • 11⁄2 cups Water
  • 11⁄2 teaspoons Kosher Salt (divided)
  • 1 bunch Green Chard (any color ok, or kale, collards, or spinach)
  • 1 Shallot
  • 2 cloves Garlic
  • 3 Tablespoons Unsalted Butter (divided)
  • 1 Tablespoon Extra Virgin Olive Oil (divided)
  • 1 15-ounce can Coconut Milk
  • 1 Lemon (zest and juice)
  • 1 pound Shrimp (or more, peeled and deveined, look for medium-large, frozen shrimp are easy to find and convenient)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1⁄2 teaspoon Cayenne Pepper (optional, to taste)
  • 1 teaspoon Dried Oregano
  • 1⁄2 teaspoon Black Pepper

Cooking Instructions

  • 1. DEFROST SHRIMP

    If you haven’t done this overnight in the fridge, you can run them under cool water in a colander for about 20 minutes - stirring and occasionally knocking off any ice.

  • 2. QUINOA

    Bring quinoa and water to a boil in a medium saucepan with a lid. Add about ½ a teaspoon of salt. Once boiling, turn down to low and partially cover. Simmer for about 15 minutes, stirring once, and when the liquid is mostly gone, cover tightly and steam for 3 minutes. Then turn off the heat and let sit until ready to serve.

  • 3. GREENS

    While quinoa gets started, separate the leaves from the thicker stalks in the bunch of greens. Tear the greens into small pieces and rinse well in a colander. Wash the stalks separately, then dice into small pieces.

  • 4. SHALLOT + GARLIC

    Small dice the shallot and mince the garlic.

  • 5. SAUTÉ

    In a large open sauté pan, melt ⅓ of the butter and ⅓ of the olive oil. Add the shallot, garlic, and stalks of the chard. Sauté for about 3 minutes.

    Add the leaves of the chard – it’s ok if some water is still clinging to it - and cook until wilted enough to comfortably fit in the pan.

    Add the can of coconut milk and about a ½ teaspoon of salt. Turn to coat and bring to a simmer. Maintain over low heat for about 5 - 6 minutes.

  • 6. SPICES

    Mix together the garlic powder, paprika, cayenne, oregano, and black pepper. Add a ½ teaspoon of salt.

  • 7. PREP SHRIMP

    Make sure the shrimp are fully defrosted. Pat dry with paper towels or a linen towel. Coat well with the spice blend on both sides.

  • 8. COOK SHRIMP

    Heat a large cast iron skillet, or grill pan, or other heavy pan over medium high. Melt ⅓ of the butter and ⅓ of the oil. Once the butter stops sizzling, add the shrimp in one layer. Cook on the first side for about 3 - 4 minutes or until the pink shows on the side and the underside is golden brown. Flip all shrimp. Cook on the other side for 3 - 4 more minutes.

    If you have to do 2 batches, simply remove shrimp to a plate and repeat.

  • 9. QUINOA

    Finish quinoa with the final ⅓ of the butter and the oil. Stir to combine. Zest in the lemon, then add it’s juice. Stir.

  • 10. SERVING

    Serve the quinoa, topped with shrimp and greens on the side, with lots of coconut sauce.

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Substitutions

  • SHRIMP:
    season white fish or salmon filets and sear those - scallops are also delicious
  • FROZEN SHRIMP:
    most shrimp are actually frozen immediately upon catching them, so buying them frozen is ideal! When you buy them “fresh” - aka not frozen - they have almost always once been frozen! So it’s preferable to just buy them in the freezer
  • FISH:
    use tofu, cauliflower florets, or try with chicken cutlets or pork chops
  • QUINOA:
    brown rice, white rice, orzo
  • KIDS CORNER:
    omit or reduce cayenne, or sear some shrimp just with butter and salt. Try a green veggie on the side with a “better” texture, like broccoli, green beans, edamame, or brussels sprouts

Prep Ahead & Use It Up

  1. Make the quinoa ahead of time 
  2. Stir together the spice blend (this is a versatile blend, I double it and use it on any meat of fish later, too – label it and store in a jar)
  3. You can wash and chop the greens up to about 36 hours in advance. Store in a glass dish with a paper towel or linen towel, put a cover on loosely and store in the produce drawer. Any longer ahead and they’ll wilt
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