Shrimp Quinoa Risotto with Baby Kale
Prep: 5 minutes
Cook: 15 minutes
Total Prep: 20 minutes
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)
Bring the broth to a simmer, lower heat and keep warm.
Heat 1 tbsp Virgin Coconut Oil in a large saucepan on 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.
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