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Cilantro Lime Shrimp with Crispy Coconut Caulirice

Cilantro Lime Shrimp with Crispy Coconut Caulirice

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 unsweetened coconut flakes
  • 2 cups cauliflower florets

For the Shrimp

  • 1 teaspoon coconut oil
  • ¼ medium sweet onion diced
  • 2 medium garlic cloves minced
  • 1 ¼ cups canned coconut milk
  • 24 medium tail-on precooked shrimp frozen
  • 3 sprigs cilantro chopped
  • ½ medium lime juiced
  • 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.