Cilantro Lime Shrimp with Coconut Cauliflower Rice
Sautéed shrimp with garlic, lime, and warm spices, served over fragrant coconut-infused cauliflower rice.
Ingredients
For the Shrimp:
8 oz shrimp, peeled and deveined
1 Tbsp butter
2 cloves garlic, minced
½ tsp ground cumin
½ tsp chili powder
¼ tsp smoked paprika
½ lime, juiced
Salt and pepper, to taste
½ Tbsp fresh cilantro, chopped (for garnish)
For the Coconut Cauliflower Rice:
2 cups cauliflower rice
¼ cup coconut milk (full-fat)
¼ cup red bell pepper, diced
¼ tsp turmeric (optional)
Salt and pepper, to taste
Macronutrients
Protein: 52g
Fat: 26g
Carbs: 22g
Preparation
Cook the shrimp: Melt butter in a skillet over medium heat. Sauté garlic for 30 seconds, then add shrimp, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2-3 minutes per side until shrimp are opaque and cooked through. Squeeze lime juice over the shrimp and toss to coat, remove from heat and set aside.
Prepare the cauliflower rice: Melt butter in another skillet over medium heat. Add the red bell pepper and sauté for 2-3 minutes until softened. Stir in cauliflower rice, coconut milk, turmeric, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and absorbs the coconut milk..
Serve: Spoon coconut cauliflower rice onto a plate and top with the cilantro lime shrimp. Garnish with fresh cilantro. Serve with extra lime wedges if desired.
WEDNESDAY 250226