Coconut-Crusted Shrimp with Cauliflower Rice
Nutritional Information
Plump shrimp coated in unsweetened shredded coconut and roasted, served over freshly riced cauliflower — crunchy, naturally fatty from coconut, and entirely whole-food based.
This recipe is originally for 2 servings. How many are you cooking for today?
- 10 5/8 ozs large shrimp, peeled and deveined
- 1 3/8 ozs unsweetened shredded coconut
- 14 1/8 ozs cauliflower, riced (about 1 medium head)
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/3 oz fresh cilantro, chopped
Preheat oven to 200°C (400°F). Pat shrimp dry and press each shrimp into shredded coconut to coat.
Arrange coconut-coated shrimp on a baking tray and roast 8–10 minutes until opaque and coconut is lightly golden.
Meanwhile, heat a skillet over medium heat. Add riced cauliflower and minced garlic and cook 4–6 minutes until tender, stirring frequently (no oil needed).
Finish cauliflower rice with lime juice, salt and pepper. Serve shrimp over cauliflower rice and garnish with cilantro.
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