PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
Coated with a blend of spices and cooled with a squeeze of lime juice, this flavorful shrimp can be served over a bed of turmeric cauliflower rice for a complete meal.
This meal of Spiced Lime Shrimp And Turmeric Cauliflower Rice, this meal comes together super quick – within 15 to 20 minutes, with prep!
I prepped the curry base of coconut milk, turmeric, coriander, cumin, and smoked paprika before dropping in the shrimp and letting it cook for about 4-5 minutes and finishing it off with lime juice. As I had picked up some packages of already “riced” cauliflower from the grocery store, I simply sautéed the cauliflower rice with some onion, garlic, turmeric, mustard seeds and peas for about 8 minutes. This Spiced Lime Shrimp And Turmeric Cauliflower Rice pair so well with a chilled glass of Cavit Pinot Grigio. 
Hailing from northern Italy, Cavit wines are crafted with quality, honoring their region. Cavit first introduced Pinot Grigio into the United States back in 1977 and is introducing National Pinot Grigio Day to be every Friday before Memorial Day, with the first National Pinot Grigio Day being the 26th of May, 2017.
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National Pinot Grigio Day: Spicy Lime Shrimp
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
Flavorful shrimp coated in warming spices and a zesty lime dressing, served over vibrant turmeric cauliflower rice. A quick and satisfying weeknight meal.
Ingredients
- 1 lbs (454 g) large shrimp
- 2 tspns lime juice
- 2 tspns smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/4 cup coconut milk
- olive oil
- salt and pepper
- 8 cups (1893 ml) cauliflower rice
- 4 cloves garlic
- 1 yellow onion
- 1/2 cup green peas
- 1 tsp turmeric
- 2 tspns mustard seeds
- salt and pepper
- cilantro
Instructions
- Thaw frozen shrimp by running under cold water for 5 minutes.
- Add olive oil to a pan over medium heat.
- Add coconut milk, smoked paprika, cumin, coriander, turmeric, salt, and pepper to the pan.
- Add the large shrimp and lime juice to the pan.
- Garnish with cilantro.
- For the Soup:
- Add olive oil to a pan and then add in the onion and saute.
- Add in the garlic and mustard seeds.
- When the mustard seeds start to pop, add in the cauliflower rice, turmeric, and green peas.
- Season with salt and pepper.
Notes
- For optimal shrimp flavor, ensure they are completely dry before adding them to the spiced coconut milk mixture.
- To enhance the turmeric rice’s color and flavor, toast the turmeric powder in a dry pan for a minute before adding the cauliflower rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
What spices are used to coat the shrimp in this recipe?
The shrimp are coated with a blend of spices including coriander, cumin, and smoked paprika.
How long should I cook the shrimp in the coconut milk base?
You should cook the shrimp in the coconut milk base for about 4-5 minutes until they are fully cooked.
What ingredients are needed to sauté the cauliflower rice?
To sauté the cauliflower rice, you will need onion, garlic, turmeric, mustard seeds, and peas.
Spicy and yummy. Love the recipe. I will try it soon :)