Wild Skinny Clean: Plant-Based Coconut Shrimp
The weekend is almost here – happy dance! I have just the dish to celebrate gettin’ to the end of the work week. Even better, this is healthy and packed full of superfoods! Gorgeous on the plate and in your belly. 😉 Just take a look at these colors, prepping the pineapple salsa.
I was recently gifted with a few products from the new Wild.Skinny.Clean line to try. This women-owned business is working to change the way we consume seafood, especially by making the experience accessible to those who don’t eat shellfish. An extra bonus to plant-based seafood is the opportunity it provides U.S. fisheries the ability to replenish in a healthy manner. Ensuring seafood is harvested from fisheries that place a premium on health is a cornerstone of Wild.Skinny.Clean and the plant-based options are helping achieve this goal.
The first sample I decided to try was their version of coconut shrimp because…who doesn’t love a good coconut shrimp?? I loved it! The instructions are to fry in oil for a few minutes, but I decided to sauté in a skillet with just a little olive oil. You can absolutely fry it, if that is a consistency/process you’re comfortable using.
Plant-based coconut shrimp benefits
Refined sugar free
The primary ingredient in the shrimp is konjac root, which is touted to help with weight, gut health, controlling blood sugar, and lowering cholesterol. I found the flavor to be well-balanced and plentiful (you really get a great dose of coconut without it overpowering the food) and the consistency of the “shrimp” really did mimic the real thing. I had fun making this and pairing it with delicious flavors that complimented the coconut…like yummy pineapple salsa.
Make the pineapple salsa several hours before serving OR overnight, to let the flavors marinate. The red onion will give the pineapple a pink-ish hue, which only makes it look more festive!
- 2 cups diced pineapple
- ½ medium red onion, finely diced
- ⅓ cup diced sweet bell pepper, color of choice
- 2 large cloves garlic, minced
- 2 tablespoons cilantro, chopped
- 1 large jalapeno, diced (seeds discarded)
- 1 large lime, zest and juice
- pinch of coarse sea salt
- Combine pineapple, red onion, jalapeno, sweet bell peppers, garlic, cilantro, lime zest and juice, and sea salt. Stir to thoroughly combine. Serve immediately or allow to marinate in the refrigerator to merge flavors.
Fiesta Coconut Shrimp
- 10 ounces coconut shrimp I used the Wild Skinny Clean plant-based shrimp
- 6 cups rice of your choice
- 1 15 ounce can black beans, drained
- 1/2 cup sweet chili sauce
- 1/4 cup apricot preserves
- 4 tablespoons EVOO
- 2 limes juice
- 3 tablespoons cilantro, chopped
- 2 jalapeno peppers, for garnish optional
- 1/3 cup pineapple salsa
- pinch of coarse sea salt
- Cook rice according to directions on package.
- Heat olive oil in skillet and sauté or fry shrimp for 2 - 3 minutes or until golden brown.
- Combine sweet chili sauce and apricot preserves in a small saucepan over medium heat. Stir until thoroughly combined and set aside.
- Evenly divide the shrimp, rice, black beans, and pineapple salsa on each plate, or in a bowl. Squeeze lime juice over each dish and garnish with cilantro and jalapeno pepper slices, if desired. Sprinkle generously with coarse sea salt and drizzle sweet chili sauce over shrimp (or entire dish) before serving. Enjoy!
If you don’t have the coconut shrimp on hand already, you can use traditional shrimp or a meat substitute of your choice. The Wild.Skinny.Clean brand is sold at Greenwise Markets – featured in the freezer section near traditional frozen seafood.
Are you a seafood fan? If so, what is your favorite variety? Until next time, friends, cheers to your #hearthhealthhappiness!