Tropical Shrimp and Cauliflower Rice

Tropical shrimp and cauliflower rice is spiced with curry and filled with fresh pineapple, raisins and cashews.

This will be your new favorite riced cauliflower recipe!! It is a tropical paradise in your mouth!! ☺

Inspiration for Tropical Shrimp and Cauliflower Rice

My inspiration for this dish came from Siam Lotus, a Thai restaurant located in Beaverton, Oregon. My brother lives nearby the restaurant, is a known regular and he often takes us out to enjoy their tasty Thai menu when we are in town.

Their curry bowls are out of this world and my favorite dishes on their menu but I drew my inspiration for this dish from their tropical shrimp and rice dish. Their dish includes carrots, egg, fish sauce and real rice but I promise you won’t miss them in this low carb and gluten free version I have conjured up!!

My take on the dish is more curry based and I have to say, it may not be as native but it is far superior to the original.

Nutrition

Each serving is about one cup and approximately contains 269 calories, 14.7 grams of net carbs, 23 grams of protein and 11.8 grams of fat.

How to make Tropical Shrimp and Cauliflower Rice

Time saving tips:

I use a 14” stainless steel skillet but if you don’t have one, use what you have on hand. It is always best to have your “mis en place” (everything ready to go) but I save myself time by chopping and sauteing the garlic, shallots and serrano while toasting the cashews. Then after adding the frozen riced cauliflower, I resume preparing the remaining ingredients while the water is cooking out of the cauliflower.

Start by toasting the cashews over medium heat for about eight minutes. Transfer to a bowl and set aside.

Using the same skillet, add a couple of tablespoons of olive oil. To the olive oil, add the minced shallots, garlic and serrano pepper. I do not leave the seeds in the serrano as I like to be able to control the amount of heat in the dish. Cook until softened, about two minutes, then add the riced cauliflower.

Break the cauliflower up using your hands or have it out at room temperature 30 minutes before cooking. Stir the cauliflower with the aromatics and allow the water to cook completely out, this will take about fifteen minutes.

To the riced cauliflower, add the curry powder, ½ tsp of kosher salt and cayenne pepper. Next add the pineapple, raisins, peas and coconut milk.

Form a well in the center by pushing the cauliflower mixture to the sides and add the shrimp. Lightly salt the shrimp and cook until pink, about five to seven minutes. Return the cashews to the skillet. Garnish with fresh basil.

Side notes:

Raw, deveined shrimp, still in the shell are my preference if purchasing frozen shrimp. I do peel the shrimp before making this dish.

If you don’t know what 16/20 or 61/70 stands for on the packaging; it is the approximate number of shrimp it takes to make a pound. For example, the 16/20 will take about 16-20 shrimp to make one pound. So, the larger the number like 61/70, the smaller the shrimp will be and a larger number of shrimp it will take to make up one pound.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out curry chicken salad and chicken satay with peanut sauce.

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