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
Units
Scale
- 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