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.
10ouncescoconut shrimpI used the Wild Skinny Clean plant-based shrimp
6cupsrice of your choice
115 ounce canblack beans, drained
½cupsweet chili sauce
¼ cupapricot preserves
4tablespoonsEVOO
2limesjuice
3tablespoonscilantro, chopped
2jalapeno peppers, for garnishoptional
⅓cup pineapple salsa
pinch of coarse sea salt
Instructions
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!