For the Shrimp:
About 1 lb. shrimp (if frozen, defrost and dry completely)
2 tablespoons coconut oil
1/4 cup sweet onions or shallots, chopped
3 large garlic cloves, minced
1 tablespoon freshly grated ginger
3 tablespoons fresh lime juice
1 teaspoon lime zest
1/4 cup coconut aminos
2 tablespoons scallions, thinly sliced
-Sea salt and pepper, to taste
A sprinkle of red pepper flakes
For the Rice:
1 head of cauliflower
2 tablespoons coconut oil
1/2 cup scallions
3 large garlic cloves, minced
1/4-1/2 cup shredded coconut
1/2-3/4 cup coconut milk
Sea salt and pepper, to taste
1. Chop the cauliflower enough so that it will fit in the food processor and process until it resembles rice.
2. Heat the coconut oil for the rice in a large pot over medium heat. Sauté the scallions for about 3 minutes. Then, add the garlic and shredded coconut. Sauté the mixture for another 3 minutes.
3. Mix in the cauliflower rice and milk. Cover and cook until the liquid evaporates and the cauliflower is softer, stirring occasionally.
4. For the shrimp, melt the coconut oil in a large skillet over medium-high heat. Then, add the chopped onions, sautéing until they are soft.
5. Add the garlic and ginger, sautéing until they are fragrant, about 1 minute.
6. Next, mix in the crushed red pepper flakes, lime juice, lime zest, and coconut aminos.
7. Add the shrimp to the pan with the sauce. Allow the shrimp to cook, stirring occasionally, until it is white throughout, about 4 minutes (if you’re using frozen shrimp, make sure it is defrosted and patted dry before adding it to the pan, and cook it until it is heated through).
8. Add the salt, pepper, and chopped scallions.
9. Ensure the shrimp is well coated with the sauce.
10. Serve by spooning the shrimp mixture with the sauce over the cauliflower rice.