Don’t get freaked out by the title of this recipe…it may sound fancy, but you guys know me…I like food that is easy to make! There are actually only 6 major ingredients in this recipe: shrimp, rice, cilantro, lime, garlic, and a Coconut Coriander Sauce. The sauce is what I really want to tell you about! You will be seeing several posts from me featuring a company called Castillo de Piñar. I am so excited about this because they offer high quality ingredients that take your cooking to the next level. Their products may appear hard to use or like they are for chefs. However, they are actually just what you need to add a special touch to a simple meal or recipe. Plus I love that this company is passionate about ingredients that are gluten free, non-GMO, organic, and loaded with health benefits.
Castillo de Piñar offers several varieties of high quality olive oil, infused balsamic vinegar reductions, finishing sauces, and traditional Spanish tomato sauces. I will get into details about different products that Castillo de Piñar offers as I introduce them to you through my gluten free recipes.
For my Coconut Coriander Shrimp I used Castillo de Piñar’s Coconut Coriander Peri-Peri Sauce. Peri-Peri means pepper-pepper. The Coconut Coriander sauce is made with chillie, jalapeños, and habaneros. It does have a spicy kick, but not overly spicy. To me, the sauce had a mild curry flavor which was perfect with shrimp and rice. This sauce can be used directly on cooked foods as a finishing sauce. I chose to use it as a marinade for my shrimp. Of course when I served the shrimp I added a little bit more of the delicious sauce.
If you are interested in trying out this sauce or any other Castillo de Piñar products you can check out their website! Stay tuned as I will continue to introduce you to other products in the coming months!
- 1 pound raw shrimp, peeled and deveined (can be fresh or frozen - thawed)
- ½ cup Castillo de Piñar Coconut Coriander Sauce
- 3-4 cloves garlic, crushed
- juice of 1 lime
- Castillo de Piñar virgin or extra virgin olive oil for sauteing
- (optional: add more Coconut Coriander Sauce to the shrimp for serving)
- 1 cup dry brown jasmine rice (cooked to package directions, will yield about 2⅔ cup cooked)
- ½ cilantro, finely chopped
- juice of 1 lime
- ¼ tsp sea salt
- Use a large food storage bag to marinade the shrimp.
- To the bag and coconut coriander sauce, lime juice, and crushed garlic.
- Add the shrimp.
- Squeeze out as much air as possible.
- Massage the bag until all of the shrimp is evenly coated in marinade.
- Refrigerate for 30 minutes.
- Heat olive oil in a large skillet on medium. Do not let the oil smoke. That means your pan is too hot.
- Cook the shrimp for 2 minutes on 1 side and then flip and cook for 2 minutes on the other side. They should turn pink and opaque.
- Cook rice to package directions.
- While the rice is still hot add lime juice, cilantro, and salt.
- Mix to combine.
- Serve shrimp over rice.
*Note: I was not compensated for this post and all opinions and recipes are my own. Products were supplied to Gluten Free Jess by Castillo de Piñar.