You don’t have to be kickin’ it coast-side to enjoy a dish this delicious! Our Argentianian shrimp are coated in coconut flakes and baked until crispy. We serve this alongside roasted plantain spears and a cilantro-chili quinoa full of bell peppers, spinach, and onion. Finally, a side of housemade Pineapple Pickle Sauce completes this dish.
Argentinian Shrimp, Green Plantain, Water, Tri-Colored Quinoa, Sweet Potato, Pineapple, Red Bell Pepper, Sweet Onion, Egg, Baby Spinach, Honey, Rice Wine Vinegar, Apple Cider Vinegar, Red Onion, Shredded Coconut, Coconut Milk, Green Onion, Maple Syrup, Kosher Salt, Fresh Cilantro, Red Fresno Pepper, Avocado Oil, Dijon Cumin Seed, Coriander Seed, Chili Powder, Ground Black Pepper, Lemon Zest
All ingredients are gluten-free | dairy-free | corn-free | soy-free | peanut-free
Microwave: Remove film and sauce cup from tray. Microwave on high for 1 minute. Stir, then heat for 30-second intervals until hot. Enjoy with sauce!
Oven: Preheat oven to 350 degrees. Remove film and sauce cup from tray. Heat for 7-10 minutes. To ensure even heating, rotate and stir the contents of your meal halfway through the process. Enjoy with sauce!