Jamaican Coconut Shrimp and Cauliflower Rice

This flavor-rich Coconut Shrimp and Cauliflower Rice dish is a filling, healthy dinner!

Ingredients

  • 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)

Instructions

  1. Season shrimp with seasoning. Set aside.

  2. Heat 1 tsp. oil in medium nonstick skillet over medium-high heat.

  3. Add cauliflower; cook, covered, stirring occasionally, for 4 to 6 minutes, or until cauliflower is tender. Set aside and cover to keep warm.

  4. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.

  5. Add green onions and bell pepper; cook, stirring frequently, for 3 to 4 minutes.

  6. Add coconut milk; cook, stirring frequently, for 1 to 2 minutes, or until most of coconut milk is absorbed.

  7. Add shrimp; cook, stirring occasionally, for 2 to 3 minutes, or until shrimp is firm and opaque.

  8. Evenly divide cauliflower rice between two serving plates. Evenly top with shrimp, cilantro, coconut, and lime wedges (if desired).

Recipe Notes

  • 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.