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+ servings

Spicy Shrimp and Cauliflower Rice Bowl

4
  • 1 pound shrimp, peeled and deveined
  • 5 tablespoons full fat coconut milk, divided
  • 1 teaspoon Serious Foodie Asian Fusion Sweet/Spicy Rub, or 2 tsp red curry paste
  • 1 ½ teaspoons sea salt, divided
  • 2 tablespoons lime juice, + 2 teaspoons, divided
  • 4 cups riced cauliflower
  • ½ cup red onion, chopped
  • 1 yellow pepper, chopped
  • 1 medium carrot, chopped
  • ½ cup purple cabbage, chopped
  • 1 tablespoon Serious Foodie Sri Lanka Coconut Lime Hot Sauce, or other garlic chili paste
  • 2 green onion, sliced
  • ½ cup cilantro, chopped
  • Preheat grill or broiler.
  • In a large bowl, combine 2 tablespoons coconut milk, Serious Foodie Asian Fusion Sweet/Spicy Rub or red curry paste, 1/2 teaspoon salt, and 2 teaspoons lime juice.
  • Add shrimp to bowl and toss to coat.
  • Arrange shrimp on a grill or broiler pan and cook, turning once, 2 - 3 minutes per side. Cover with foil and set aside.
  • Heat remaining 3 tablespoons of coconut milk in a large pan. Add cauliflower, onion, pepper, carrot, and cabbage.
  • Cook 10 minutes. Stir in Serious Foodie Sri Lanka Coconut Lime Hot Sauce or 1 tablespoon other garlic chili paste. Add remaining 1 tablespoon lime juice and 1 teaspoon salt.
  • Cook 10 more minutes until vegetables are crisp tender.
  • Serve cauliflower rice topped with shrimp and garnished with green onions and cilantro.
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