Cilantro Lime Shrimp with Coconut Cauliflower Rice
Ingredients
Coconut Cauliflower Rice
-
1
10 oz bag
frozen cauliflower rice
-
¾
cup
coconut milk
-
2
tbsp
lime juice
-
½
tsp
salt
Shrimp
-
1.5
lbs
frozen shrimp, thawed, peeled, and deveined
-
1
clove
garlic, minced
-
¼
tsp
cumin
-
¼
tsp
salt
-
¼
tsp
pepper
-
2
tbsp
avocado oil
-
2
tbsp
lime juice
-
½
zest
lime
-
⅓
cup
cilantro, chopped
Instructions
- Prepare the cauliflower rice by heating it in a saucepan with coconut milk, lime juice, and salt until it simmers and is no longer frozen.
- Let the cauliflower rice simmer on low heat for about ten minutes, stirring occasionally.
- While the rice simmers, prepare the shrimp by peeling, deveining, washing, and drying them.
- In a bowl, toss the shrimp with garlic, cumin, salt, and pepper.
- Heat a skillet over medium heat and add avocado oil. Once hot, add the shrimp and cook for about 60-90 seconds per side.
- When the shrimp are flipped, add lime juice, zest, and cilantro. Stir to combine and turn off the heat.
- Plate the coconut rice and top it with the cooked shrimp. Serve with extra cilantro and lime.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
20g
Total protein
30g
Sodium
500mg
Cholesterol
150mg
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