Thai Shrimp with Coconut Cauli Rice

Updated at: Thu, 21 Nov 2024 11:52:18 GMT

Step 1

Shell and devein the shrimp or buy them already prepped. Toss them in a bowl with coconut oil, salt, pepper and lime juice. Set aside.

Step 2

Put your chopped cauliflower florets in the food processor with the shredding attachment. Depending on the size of your cauliflower, you may have to do this in batches.

Step 3

In a skillet over medium-high heat, stir the coconut oil and riced cauliflower. After about three minutes add the coconut cream.

Step 4

Allow the cauli rice to simmer for about three minutes or until all the coconut milk has been absorbed and the cauli rice is soft.

Step 5

Add the shredded coconut and keep burner on low until you are ready to use it.

Step 6

While the cauli rice is cooking, rinse your food processor clean and make the Thai pesto.

Step 7

Put all the ingredients into the food processor and process for about 30 seconds. Scrape down the sides and process again for 10 – 30 seconds. Set aside.

Step 8

In a skillet over medium heat, place shrimp with the coconut oil.

Step 9

Cook for about three minutes, then flip for another minute or two until both sides are pink and cooked through.

Step 10

Place the shrimp in a large bowl with the half of the pesto. Toss to coat the shrimp.

Step 11

Scoop some cauli rice on a plate with a dollop of pesto, and the pesto’ed shrimp.

Step 12

Garnish with additional peanuts and chopped herbs.

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