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@shethinksfrugal: A conversation you have can be so meaningful but even more so on #RUOKanyday Thurs 10 September 2026 #ad #ruokday #gifted @ruokanyday

Alyise- Shethinksfrugal
Alyise- Shethinksfrugal
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Thursday 03 September 2026 01:38:59 GMT
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Coconut Lime Shrimp Enchiladas with Roasted Poblano Sauce 🦐🥥🌶️ Hola Scrum chums! Here's good food to cook for dinner that brings a genuinely unexpected coastal twist straight to your Tuesday table — tender coconut lime shrimp rolled into warm tortillas and smothered in a smoky roasted poblano sauce that makes the most extraordinary enchilada you will ever build! Prep Time: 25 minutes Cook Time: 35 minutes Serves: 4 Ingredients: Coconut Lime Shrimp: 1.5 lbs shrimp, peeled and deveined, chopped 2 tbsp coconut oil 1 garlic clove minced Juice of 1 lime Zest of 1 lime ¼ cup shredded coconut, unsweetened Salt to taste Roasted Poblano Sauce: 3 poblano peppers 1 tbsp oil ½ onion chopped 2 garlic cloves 1 cup vegetable or chicken broth ½ cup heavy cream Salt to taste To Assemble: 8 corn tortillas 1½ cups shredded Monterey Jack cheese Fresh cilantro and lime wedges to garnish Steps: 1. Roast poblano peppers directly over a flame or under the broiler until charred on all sides. Place in a covered bowl to steam 10 minutes, then peel, seed and chop. 2. Sauté onion and garlic in oil until softened. Add roasted poblanos and broth. Simmer 10 minutes, then blend until smooth. Stir in cream and season with salt. 3. Sauté shrimp in coconut oil with garlic 3 to 4 minutes until just cooked through. Toss with lime juice, lime zest, shredded coconut and salt. 4. Preheat oven to 375°F. Warm tortillas, fill with coconut lime shrimp, roll and place seam side down in a baking dish. 5. Pour roasted poblano sauce generously over the enchiladas. Top with shredded cheese. 6. Bake 15 to 20 minutes until bubbly and golden. Garnish with fresh cilantro and lime wedges. Scrumtrulescent tip: Let those roasted poblanos steam in a covered bowl before peeling, the trapped steam loosens the charred skin so it slides off easily instead of leaving stubborn black bits stuck to the pepper! Good food to cook for dinner that brings a genuinely unexpected coastal twist to your Tuesday table — coconut lime shrimp enchiladas or your favorite Latin seafood dish? Tag your dinner crew and show me your beautiful bakes! Eat Scrum! 😉 #scrumtrulescent #shrimp #coconut #seafood #recipes
Coconut Lime Shrimp Enchiladas with Roasted Poblano Sauce 🦐🥥🌶️ Hola Scrum chums! Here's good food to cook for dinner that brings a genuinely unexpected coastal twist straight to your Tuesday table — tender coconut lime shrimp rolled into warm tortillas and smothered in a smoky roasted poblano sauce that makes the most extraordinary enchilada you will ever build! Prep Time: 25 minutes Cook Time: 35 minutes Serves: 4 Ingredients: Coconut Lime Shrimp: 1.5 lbs shrimp, peeled and deveined, chopped 2 tbsp coconut oil 1 garlic clove minced Juice of 1 lime Zest of 1 lime ¼ cup shredded coconut, unsweetened Salt to taste Roasted Poblano Sauce: 3 poblano peppers 1 tbsp oil ½ onion chopped 2 garlic cloves 1 cup vegetable or chicken broth ½ cup heavy cream Salt to taste To Assemble: 8 corn tortillas 1½ cups shredded Monterey Jack cheese Fresh cilantro and lime wedges to garnish Steps: 1. Roast poblano peppers directly over a flame or under the broiler until charred on all sides. Place in a covered bowl to steam 10 minutes, then peel, seed and chop. 2. Sauté onion and garlic in oil until softened. Add roasted poblanos and broth. Simmer 10 minutes, then blend until smooth. Stir in cream and season with salt. 3. Sauté shrimp in coconut oil with garlic 3 to 4 minutes until just cooked through. Toss with lime juice, lime zest, shredded coconut and salt. 4. Preheat oven to 375°F. Warm tortillas, fill with coconut lime shrimp, roll and place seam side down in a baking dish. 5. Pour roasted poblano sauce generously over the enchiladas. Top with shredded cheese. 6. Bake 15 to 20 minutes until bubbly and golden. Garnish with fresh cilantro and lime wedges. Scrumtrulescent tip: Let those roasted poblanos steam in a covered bowl before peeling, the trapped steam loosens the charred skin so it slides off easily instead of leaving stubborn black bits stuck to the pepper! Good food to cook for dinner that brings a genuinely unexpected coastal twist to your Tuesday table — coconut lime shrimp enchiladas or your favorite Latin seafood dish? Tag your dinner crew and show me your beautiful bakes! Eat Scrum! 😉 #scrumtrulescent #shrimp #coconut #seafood #recipes


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