Cilantro Lime Shrimp with Crispy Coconut Caulirice
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Cilantro Lime Shrimp with Crispy Coconut Caulirice
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This makes a total of 4 servings of Cilantro Lime Shrimp with Crispy Coconut Caulirice. Each serving comes out to be 315.05 Calories, 25.23g Fat, 5.89g Net Carbs, and 17.43g Protein.
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Ingredients
For the Coconut Caulirice
- 1 teaspoon coconut oil
- ½ cup coconut flakes unsweetened
- 2 cups cauliflower florets
For the Shrimp
- 1 teaspoon coconut oil
- ¼ onion diced, medium sweet
- 2 garlic minced, medium cloves
- 1 ¼ cups coconut milk canned
- 24 Shrimp frozen, medium, tail-on, precooked
- 3 cilantro chopped, sprigs
- ½ lime juiced, medium
- 2 tablespoons crushed red pepper
Instructions
- Preheat non-stick skillet to prepare cauliflower rice.
- Heat coconut oil and sauté half of the unsweetened coconut flakes to slightly brown.
- Place cauliflower florets in a food processor or blender, and pulse until the pieces resemble rice.
- Stir riced cauliflower into skillet.
- Sauté ingredients until coconut flakes are toasted and riced cauliflower is softened. Don’t add extra liquid and let the cauliflower rice fry in the coconut oil.
- Remove the coconut flakes and riced coconut from the skillet, and cover in a container until ready to serve.
- In the same pan, sauté the remaining coconut oil, garlic and onion until fragrant.
- Stir in coconut milk and bring to a simmer, allowing the sauce to reduce for 5 minutes.
- Place the shrimp in an even layer in the coconut sauce and cook on medium low until the shrimp is soft and just begins to curl in. This should take 3-5 minutes.
- Gently stir in lime juice and cilantro.
- Top the shrimp with crushed red pepper.
- Place shrimp on top of cauliflower rice, and drizzle the shrimp and rice with sauce.
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