This recipe harkens us back to the long days of summer; it’s tropical and bright with a kick of cilantro and red pepper. The best part is it’s not fried and is a healthy alternative paired with caulirice. This is a great dish to serve at a friend’s night in or a cookout. There is minor prep work with chopping, ricing, and juicing ingredients, but you can cut down on time with pre-prepared alternatives from the store.

Yields 4 servings of Cilantro Lime Shrimp with Crispy Coconut Caulirice

The Preparation

For the Coconut Caulirice:

1 teaspoon coconut oil
1/2 cup unsweetened toasted coconut flakes
2 cups cauliflower, cut into florets
salt and pepper, to taste

For the Shrimp:

1 teaspoon coconut oil
2 teaspoons fresh garlic, minced
1/4 medium red onion, diced
1 1/4 cups canned coconut milk
12 ounces cooked shrimp
1 tablespoon lime juice
3 tablespoons fresh cilantro, chopped
2 tablespoons crushed red pepper flakes

The Execution

1. Preheat non-stick skillet to prepare cauliflower rice. Heat coconut oil and sauté the unsweetened coconut flakes to slightly brown.

2. Place cauliflower florets in a food processor or blender, and pulse until the pieces resemble rice.

3. 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.

4. In the same pan, sauté the remaining coconut oil, garlic, and onion until fragrant.

5. Stir in coconut milk and bring to a simmer, allowing the sauce to reduce for 5 minutes.

6. 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.

7. Gently stir in lime juice and cilantro. Top the shrimp with crushed red pepper.

8. Place shrimp on top of cauliflower rice, and drizzle the shrimp and rice with sauce.

This makes a total of 4 servings of Cilantro Lime Shrimp with Crispy Coconut Caulirice. Each serving comes out to be 360 calories, 24.5g fats, 10.7g net carbs, and 23.5g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1 teaspoon coconut oil	41	4.5	0	0	0	0
1/2 cup unsweetened toasted coconut flakes	283	22.7	14.2	8.5	5.7	2.8
2 cup cauliflower	57	1.2	10.2	5.7	4.5	4.5
— salt and pepper	0	0	0	0	0	0
1 teaspoon coconut oil	41	4.5	0	0	0	0
2 teaspoon fresh garlic	8	0	1.9	0.1	1.8	0.4
1/4 medium red onion	10	0	2.4	0.3	2.1	0.3
1 1/4 cup canned coconut milk	557	60.3	7.9	0	7.9	5.7
12 ounce cooked shrimp	405	5.8	5.1	0	5.1	78.9
1 tablespoon lime juice	4	0	1.3	0.1	1.2	0.1
3 tablespoon fresh cilantro	1	0	0.1	0.1	0	0.1
2 tablespoon crushed red pepper flakes	34	1.9	6.1	2.9	3.2	1.3
Totals	1440	100.9	49.1	17.7	31.4	94
Per Serving (/4)	360	25.2	12.3	4.4	7.8	23.5