Jamaican Coconut Shrimp and Cauliflower Rice
24 raw medium shrimp, peeled, deveined, tails removed (approx. 12 oz.)
2 tsp. mild Jamaican jerk seasoning
2 tsp. extra-virgin organic coconut oil, divided use
3 cups cauliflower rice
¼ cup green onions, chopped
¾ cup green (or red) bell pepper, chopped
⅓ cup canned lite coconut milk
1 Tbsp. fresh cilantro, chopped
2 Tbsp. unsweetened shredded coconut
2 wedges fresh lime (for garnish; optional)
Season shrimp with seasoning. Set aside.
Heat 1 tsp. oil in medium nonstick skillet over medium-high heat.
Add cauliflower; cook, covered, stirring occasionally, for 4 to 6 minutes, or until cauliflower is tender. Set aside and cover to keep warm.
Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
Add green onions and bell pepper; cook, stirring frequently, for 3 to 4 minutes.
Add coconut milk; cook, stirring frequently, for 1 to 2 minutes, or until most of coconut milk is absorbed.
Add shrimp; cook, stirring occasionally, for 2 to 3 minutes, or until shrimp is firm and opaque.
Evenly divide cauliflower rice between two serving plates. Evenly top with shrimp, cilantro, coconut, and lime wedges (if desired).
Cauliflower rice may be found at your favorite grocery store.
To make cauliflower rice, place half a medium head of cauliflower, cut into florets, in food processor; pulse until cauliflower is cut into pieces about the size of rice. Repeat with the other half. Place cauliflower on cheesecloth (or a heavy-duty paper towel), in small batches; squeeze dry.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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