If you need a hint of summer in winter, this easy to make shrimp and cauliflower rice dish will be just what the doctor ordered. Delicious, indulgent, yet low carb. Yes, please.
Check out my Kitchen Kit here to see what I use in my kitchen.
- 4 tablespoon olive oil, divided
- ½ onion diced
- 2 16 ounce bags of cauliflower “rice” or 2 heads of cauliflower, grated into “rice” (yield 2 cups)
- 1 jalepeño, deseeded and finely chopped
- Salt and pepper for seasoning
- 3 tablespoons olive oil
- Zest of 1 lime, minced
- Juice of 1 lime
- ¼ cup coconut milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 mango, cored, peeled, and cubed
- 2 tablespoons fresh mint, chopped
- 2 pounds peeled, deveined shrimp
- In a large sauté pan, heat 1 tablespoon olive oil on medium high heat. Sauté onion until soft, about 3-5 minutes. Add cauliflower rice, jalepeño, season with salt and pepper. Cook for 5-10 minutes, stirring occasionally. The cauliflower rice will release water as it cooks and it will eventually evaporate and stick to the pan. Do not let the cauliflower rice burn, but it is okay to let it stick before stirring.
- In a large bowl, whisk together remaining 3 tablespoons olive oil, lime zest, lime juice, coconut milk, salt and pepper. Fold in mango cubes and mint. Then fold in cauliflower rice mix, letting the sauce get mixed in well with the cauliflower.
- Preheat grill and soak bamboo skewers in water for ten minutes, then thread the shrimp, 4-5 per skewer, while grill heats. Season shrimp skewers with salt and pepper. Grill shrimp, 2-3 minutes on each side, until they are translucent. Plate the cauliflower rice mixture and serve the shrimp on top.
- Alternatively, you can sauté the shrimp in 1 tablespoon of olive oil on medium high heat on a grill or sauté pan for 2-3 minutes per side, until they are translucent.