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2 red containers shrimp,
peeled, deveined, and tails removed (about 24 shrimp)
1 green container red onion, chopped
1 green container green bell pepper, chopped
2 purple containers fresh pineapple, chopped
1-2 limes
1 tspn garlic, minced
2 tspn coconut oil (EVOO would be a fine substitute)
1/2 tspn red pepper flakes
Splash of soy sauce
2-3 tbsp cilantro chopped
2 yellow containers brown rice, cooked
Heat 1 tspn coconut oil in a skillet over med-high heat. Add bell pepper and onion to
pan and cook to softened (I like the edges to blacken a bit!). Toss in
pineapple, and cook mixture till pineapple gets a little golden color to it
(3-4 minutes). Remove mixture from pan and set aside. Add remaining coconut oil
to pan to melt. Toss in garlic and pepper flakes and cook for about 30 seconds,
stirring. Add shrimp, and cook till tails curl and they turn pink. Return
veggie mixture to pan, and stir in soy sauce, lime juice and cilantro. Place rice
in bowls and top with shrimp mixture.
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