Tumeric Mojo Shrimp w/ Coconut Rice & Herb Salad

Ingredients

• 1 pound peeled, deveined shrimp
• 1 orange juiced
• 2 limes juiced
• 1 lemon juiced
• 1 tsp salt
• 1 tsp turmeric

Directions

1. Mix orange juice, lime juice, lemon juice, turmeric and salt in a bowl.
2. Add in shrimp and set aside
3. When the rice and salad are complete, either on a grill or in a saute pan on high heat cook the shrimp through on both sides.

Tip: How to Properly Cook Shrimp

Coconut Rice Ingredients

• 1 cup basmati rice
• 2 cups of water
• 1 Tbsp diced garlic
• 2 Tbsp diced shallot
• ¼ tsp cinnamon
• ¼ tsp cumin
• ¼ cup shredded coconut
• 1 tsp butter

Coconut Rice Directions

1. In a saucepan over medium-high heat melt butter with shallot and garlic until garlic softens and is fragrant.
2. Add in basmati rice and stir well to toast. Stir once or twice every 15-20 seconds to keep the garlic from burning.
3. Once the rice begins to brown slightly add cinnamon, cumin, and water.
4. Bring to a boil then reduce heat to the lowest setting and put the lid on saucepot.
5. Cook without disturbing for 20 minutes then turn the heat off and mix in shredded coconut.

Herb Salad Ingredients

• ¼ cup picked mint leaves
• 1 bunch cilantro picked for leaves (some stem is fine)
• 1 bunch parsley picked for leaves (some stem is fine)
• ¼ scallions sliced thin
• Dill, microgreens, and thyme are optional but tasty

Herb Salad Directions

1. Chop all ingredients
2. Mix all ingredients together and sprinkle over top the final dish.