Tag Archives: Cocnut-Rum Grilled Shrimp Recipe

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Crunchy Thai Peanut and Quinoa Salad

Crunchy Thai Peanut and Quinoa Salad

The Salad…

  • ¾ Cup uncooked quinoa or millet
  • 1 ½ Cups water
  • 2 Cups shredded purple cabbage
  • 1 Cup grated carrot
  • 1 Cup thinly sliced snow peas or sugar snap peas
  • ½ Cup chopped cilantro
  • ¼ Cup thinly sliced green onion
  • ¼ Cup chopped roasted and salted peanuts, for garnish

The Peanut Sauce…

  • ¼ Cup smooth peanut butter
  • 1 Tablespoon maple syrup or honey
  • 1 Tablespoon rice vinegar
  • 3 Tablespoons reduced-sodium tamari or soy sauce
  • 1 Teaspoon toasted sesame oil
  • 1 Teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
  • ½ Lime, juiced (about 1 1/2 tablespoons)
  • A pinch of red pepper flakes

Rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet).

While the quinoa is resting, whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up.

In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.

The salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving

Make 4 servings.

This recipe comes from Cookie and Kate but was adapted from the Frugal Vegan.

VEGAN VERSION: Use maple syrup (or agave nectar) instead of honey.

GLUTEN FREE VERSION: Use certified gluten-free tamari instead of soy sauce.

Please let me know how you like this Crunchy Thai Peanut and Quinoa Salad via our Contact Us page, our Facebook Page, or Instagram.

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Coconut-Rum Grilled Shrimp

Coconut-Rum Grilled Shrimp


  • 13.5 Ounce can coconut milk
  • 1/2 Cup light brown sugar (packed)
  • 1/4 Cup spiced rum (can use non-spiced rum, if you prefer)
  • 2 Tablespoons lime juice
  • 2 Pounds large shrimp (peeled and deveined)


01In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set aside half of mixture for the glaze. Add shrimp to remaining mixture still in the bowl. Gently coat all shrimp with the marinade. Cover and refrigerate for 1 hour.

02While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about 1/2 – 1/3 cup. Remove immediately from heat.

03Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Discard any remaining marinade. Grill shrimp over medium heat, about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze.

Serve and enjoy!

Please let me know how you like our Coconut-Rum Grilled Shrimp recipe via our Contact Us page, our Facebook Page, or Instagram.