Yesterday I published a recipe from Nom Nom Paleo on how to make Cauliflower Rice. Today, something warm and delicious to top that rice with: a recipe for Coconut Milk Shrimp. I found this recipe in a current issue of Sunset Magazine. The only tweak I made was adding some fish sauce, but if you want to keep it low sodium, just omit it.
The texture of this dish, atop the cauliflower rice, reminds me of grits or cream of wheat with butter. It’s super creamy, and the cauliflower rice gives it some bulk and substance. And all the medium chain triglycerides from the coconut milk and protein from the shrimp make this dish extremely satiating. This recipe serves 4, and is just as delicious the day after. To reheat, just bring to a simmer in a pan and allow to heat through for a few minutes.
Coconut Milk Shrimp
- 2 tbsp ghee or coconut oil
- 1 small onion, chopped
- 1 medium carrot, cut into matchsticks
- 1 tsp red chile flakes
- 1 can full fat coconut milk
- 1/2 tsp fish sauce (6 dashes)
- 1 medium tomato, chopped
- 1 lb deveined and shelled medium shrimp
- cauliflower rice
- 1/2 cup chopped cilantro (or more if you really like it!)
- lime wedges
Heat ghee or oil in a large frying pan over medium high heat. Add the onion, carrot, and chile flakes. Cook until the onion is translucent, 3 to 5 minutes.
Stir in coconut milk and fish sauce, then add the tomato and shrimp and cook until mixture is simmering and shrimp are pink, 4 to 5 minutes.
Divide the cauliflower rice between four bowls, and top each with the shrimp mixture. Squeeze 1 to 2 lime wedges over each, and garnish with cilantro. Enjoy!