Description
Tropical shrimp and cauliflower rice is spiced with curry and filled with fresh pineapple, raisins and cashews.
Ingredients
2 Tablespoons shallots, minced
3 cloves garlic, minced
1 serrano, seeded and minced
2 Tablespoons olive oil
1/4 cup raisins
2/3 cup frozen petite peas
20 ounces frozen riced cauliflower
1 cup pineapple, cut to medium chunks (I use a mix of golden and grape)
1/3 cup thick coconut milk
1 1/4 lb shrimp (I use 16/20)
2 tsp dried curry powder
1/4 tsp cayenne
1/2 cup cashews
1/2 tsp kosher salt plus 1/4 tsp
Instructions
Start by toasting the cashews over medium heat for about eight minutes in a large skillet. Transfer to a bowl and set aside.
In the same skillet, add a couple of tablespoons of olive oil. To the olive oil, add the minced shallots, garlic and serrano pepper. Cook until softened, about two minutes, then add the riced cauliflower.
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.
Nutrition
- Serving Size: 1 cup
- Calories: 269
- Fat: 11.8 grams
- Carbohydrates: 14.7 net carbs
- Protein: 23 grams
