Creamy Coconut Rice with Shrimp

Name: Creamy Coconut Rice with Shrimp
Prep time: 10 min
Cook time: 10 min
Ingredients: 6 oz. (about 18) raw medium shrimp, peeled, deveined, tails removed; 1/2 tsp. garlic powder, divided; 1/4 tsp. + 1/8 tsp. salt, divided; Dash cayenne pepper; 2 cups frozen riced cauliflower; 1 cup cooked brown rice; 1/2 cup canned lite coconut milk; 1/4 cup chopped fresh cilantro, or more for topping; 1 tsp. lime juice

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Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 2

Author : Hungry Girl

gluten free

Ingredients

Remove All · Remove Spices · Remove Staples

6 oz. (about 18) raw medium shrimp, peeled, deveined, tails removed1/2 tsp. garlic powder, divided1/4 tsp. + 1/8 tsp. salt, dividedDash cayenne pepper2 cups frozen riced cauliflower1 cup cooked brown rice1/2 cup canned lite coconut milk1/4 cup chopped fresh cilantro, or more for topping1 tsp. lime juice

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Instructions

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Step 1

Bring a skillet sprayed with nonstick spray to medium heat. Add shrimp, 1/4 tsp. garlic powder, 1/8 tsp. salt, and cayenne pepper. Cook for about 2 minutes per side, until fully cooked. Transfer to a bowl or plate.

Step 2

Remove skillet from heat; clean, if needed. Respray, and bring to medium-high heat. Add cauliflower and brown rice. Cook until hot, about 3 minutes.

Step 3

Add coconut milk, remaining 1/4 tsp. garlic powder, and remaining 1/4 tsp. salt. Cook until coconut milk is bubbling, about 1 minute. Reduce heat to low, and return shrimp to the skillet. Cook and stir until hot, about 1 minute.

Step 4

Stir in cilantro and lime juice.