Coconut Lime Shrimp with Roasted Sweet Potatoes and Asian Slaw


Break up the winter doldrums by adding a little tropical flair to your week with this simple meal! Succulent shrimp marinated in coconut milk and lime juice, sweet potatoes roasted with pineapple, and tangy slaw come together to make a mouthwatering good4u meal that will brighten up any cold winter day.  

For the shrimp
1 pound frozen peeled and deveined tail-on organic shrimp
1⁄2 cup Natural Grocers Brand Organic Original Coconut Milk
  Zest and juice of 1 organic lime, (about 1 teaspoon zest and 1/4 cup juice)
3 cloves organic garlic
1 tablespoon organic coconut aminos
1⁄4 teaspoon salt
1 teaspoon Natural Grocers Brand Bulk Organic Red Chili Flakes
2 tablespoons Natural Grocers Bulk Unsweetened Organic Coconut Shreds
For the sweet potatoes
1 (10-ounce) package frozen organic sweet potatoes
2 teaspoons Natural Grocers Brand Organic Extra Virgin Coconut Oil , melted
1⁄4 teaspoon salt
1 (14-ounce) can organic pineapple chunks
For the slaw
3 cups shredded organic cabbage, red or napa (about 1/2 of a small head)
1 large organic carrot, shredded
1 bunch organic green onions, thinly sliced
1⁄2 cup Natural Grocers Bulk Organic Cashews, roughly chopped
For the dressing
2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
1 tablespoon organic toasted sesame oil
1 tablespoon Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 tablespoon organic coconut aminos
1 organic garlic clove, minced or pressed
1 tablespoon Natural Grocers Raw and Unfiltered Clover Honey
1⁄4 teaspoon Natural Grocers Bulk Organic Red Chili Flakes, or up to 1/2 teaspoon, to taste
1⁄4 teaspoon salt
  1. Preheat oven to 400º F. Place frozen shrimp in a bowl of cold water while making the marinade.
  2. In a blender combine the coconut milk, lime juice, and zest, garlic, coconut aminos, salt, and chili flakes and blend until well combined and uniform in texture. Drain the shrimp, place in a shallow bowl, and cover with coconut-lime marinade. Marinate at room temperature for the next 2 steps or longer in the refrigerator.
  3. In a small bowl, coat the sweet potatoes with coconut oil and salt. Drain the pineapple and use a paper towel to absorb additional moisture. Arrange the sweet potatoes and pineapple in a single layer on a baking sheet and roast in the oven for 15 minutes.
  4. While the sweet potatoes roast, make the slaw. Combine the cabbage, carrot, green onions, and cashews in a medium bowl. Combine all dressing ingredients in a small jar with a tight-fitting lid. Shake until well combined, pour over the vegetables, and toss until well combined. Set aside.
  5. After 15 minutes, remove sweet potatoes and pineapple from oven, toss and place back in the oven.
  6. Drain the shrimp and discard the marinade. Arrange the shrimp on another baking sheet in a single layer and sprinkle coconut shreds on top.  Place in the oven with the sweet potatoes and roast until shrimp are opaque and tinged pink, 6-9 minutes. Watch the shrimp closely to ensure they do not overcook. Remove both baking sheets from the oven. Serve the shrimp with slaw and sweet potatoes on the side.

Source: Lani Jacobs-Banner

Tips for What to Do With Excess ingredients: Coconut milk can replace cow's milk in most recipes, and can be used in smoothies and curries. Coconut shreds can be added to yogurt, oatmeal, and trail mix. Cabbage can be added to any salad, and is deliciously sliced and roasted with a pat of butter and a sprinkle of cheese.