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overhead shot of fiesta shrimp | food blog | hearth health happiness
Melanie Lorick

Fiesta Coconut Shrimp

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Coconut shrimp (this version is made with plant-based shrimp!), sweet chili sauce, rice, black beans, limes, jalapeno peppers, and pineapple salsa make this a party for your taste buds you won't soon forget.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 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
  • ½ cup sweet chili sauce
  • ¼ cup apricot preserves
  • 4 tablespoons EVOO
  • 2 limes juice
  • 3 tablespoons cilantro, chopped
  • 2 jalapeno peppers, for garnish optional
  • ⅓ cup pineapple salsa
  • pinch of coarse sea salt

Method
 

  1. Cook rice according to directions on package.
  2. Heat olive oil in skillet and sauté or fry shrimp for 2 - 3 minutes or until golden brown.
  3. Combine sweet chili sauce and apricot preserves in a small saucepan over medium heat. Stir until thoroughly combined and set aside.
  4. 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!

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