Ingredients
Coconut Cauliflower Rice
- 1 10oz bag frozen cauliflower rice
- 3/4 cup coconut milk from can (the thick white part at the top)
- 2 tbsp lime juice
- 1/2 tsp salt
Shrimp
- 1.5 lbs frozen shrimp, thawed, peeled, and deveined.
- 1 clove garlic, minced
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp avocado oil
- 2 tbsp lime juice
- zest of half lime
- 1/3 cup cilantro, chopped
Instructions
- Start by preparing your cauliflower rice. In a large saucepan, turn heat to medium and add riced cauliflower.
- Add in the coconut milk, lime juice, and salt. Stir until no longer frozen. It may seem dry at first but it will all blend together.
- Let simmer over low heat for ten minutes, stirring occasionally, and begin to prepare your shrimp.
- Prepare your shrimp by peeling + deveining, washing and patting completely dry.
- Once dry, add shrimp to a bowl and toss with garlic, cumin, salt, pepper.
- Heat a skillet over medium heat, add avocado oil, and once hot, add in shrimp. These cook super fast, about 60-90 seconds per side. You don’t want to overcook your shrimp or else they will be tough.
- Once you flip your shrimp, add lime juice, zest, and cilantro. After a minute, stir to combine. Turn off heat.
- Plate coconut rice and add shrimp on top. Serve with extra cilantro and lime. Enjoy!
Category: Dinner, gluten-free, pescetarianMethod: StovetopCuisine: AmericanDiet: Gluten Free
