Thai Shrimp with Coconut Cauliflower Rice
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Remember at the end of my post two posts back where I asked what else we can put that Thai pesto on? Well, this. This is the brainchild of my dear sweet husband and damn was it on point. He went to great lengths to ensure his idea came to fruition, from shelling and deveining the shrimp, to running to the food store (literally running) to get all the ingredients, to providing moral support during preparation. He’s pretty hunky too.
If you decide to make this recipe, which I sincerely URGE you to do because it was amazing, do yourself a favor and buy shelled and deveined shrimp. Talk about the most tedious and time consuming task. Whatever the price mark up is, I am pretty sure it is worth it. Shelling and deveining shrimp is borderline torture, I swear. Check out my Spicy Shrimp with Zoodles post to learn how to do this process yourself.
In other news I got my eyebrows waxed for the first time in a year. Woohoooo!!! A. YEAR. Yes, I would occasionally pluck the rogue hair here and there, but a wax? Ain’t nobody got time for that! Well, I was feeling ambitious, stocked my bag with treats to keep the kiddos quiet and 5 minutes later I look awesome. Eyebrow heaven. I’m also happy to report that my children sat quietly in the stroller except for the initial comment, “Um mommy, what are you doing?”
Me: “Oh, mommy’s eyebrows need a haircut.”
This seems a little complicated because there are three different components happening, but really each only takes a few minutes. If you’re feeling overwhelmed by it, get someone to help. Cooking can be more fun when you can boss someone around!
Buuut seriously, this dish is so tasty. It’s like a delicate fusion of flavors and I can only imagine leftovers would be all the more flavorful after having a night to sit in the fridge. I wouldn’t know.
So here’s what you do to make Thai Shrimp with Coconut Cauli Rice:
Get your significant other to shell and devein the shrimp. Orrrr, buy them already prepped and save yourself the time and headache! Toss them in a bowl with coconut oil, salt, pepper and lime juice. Set aside.
PHASE ONE: put your chopped cauliflower in the food processor with the shredding attachment. Depending on the size of your cauliflower, you may have to do this in batches.
In a skillet over medium-high heat, stir the coconut oil and riced cauliflower.
After about three minutes add the coconut cream to the cauli rice. When your can of coconut milk gets cold, the cream rises to the top. Use a spoon to scoop the thick white coconut cream (pictured below) and save the remaining clear coconut milk for a smoothie.
Allow to simmer for about 3 – 5 minutes or until all the coconut cream has been absorbed and the cauli rice is soft.
PHASE TWO: While the cauli rice is cooking, rinse your food processor clean and make the Thai pesto. Put all the ingredients in the food processor.
Turn it on for 30 seconds. Scrape down the sides and process for another 10 – 30 seconds. Set aside.
PHASE THREE: In a skillet over medium heat, place shrimp with some coconut oil. Cook for about three minutes, then stir/flip them for another minute or two (total about five minutes) until both sides are pink and cooked through.
Then, in a bowl, toss the shrimp with half of the pesto. Save the rest of the pesto to top the cauli rice.
ASSEMBLY: Place a mound of the cauli rice on a plate, a scoop of the pesto on top, and then the pesto’ed shrimp as the crown jewel.
OBSESSED with this recipe for Thai Shrimp with Coconut Cauli Rice! It makes such a delicious low carb, gluten free, and paleo weeknight meal!
- 1 lb. shrimp, shelled and deveined
- 2 tablespoons coconut oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1/2 lime, juiced
- 1/2 – 1 cauliflower (depending on size), cut in florets
- 1 can unsweetened coconut milk, cream from top skimmed off
- 1/2 – 1 cup unsweetened shredded coconut
- sea salt to taste
- 2/3 cup unsalted peanuts
- 2 garlic cloves
- 2 teaspoons grated ginger
- 2 green chilies, seeded and coarsely chopped*
- 1/2 cup cilantro
- 1/4 cup mint leaves
- 1/4 cup basil
- 2 tablespoons soy sauce
- 1/2 lime, juiced
- 1 tablespoon agave nectar
- Shell and devein the shrimp or buy them already prepped. Toss them in a bowl with coconut oil, salt, pepper and lime juice. Set aside.
- Put your chopped cauliflower florets in the food processor with the shredding attachment. Depending on the size of your cauliflower, you may have to do this in batches.
- In a skillet over medium-high heat, stir the coconut oil and riced cauliflower. After about three minutes add the coconut cream.
- Allow the cauli rice to simmer for about three minutes or until all the coconut milk has been absorbed and the cauli rice is soft.
- Add the shredded coconut and keep burner on low until you are ready to use it.
- While the cauli rice is cooking, rinse your food processor clean and make the Thai pesto.
- Put all the ingredients into the food processor and process for about 30 seconds. Scrape down the sides and process again for 10 – 30 seconds. Set aside.
- In a skillet over medium heat, place shrimp with the coconut oil.
- Cook for about three minutes, then flip for another minute or two until both sides are pink and cooked through.
- Place the shrimp in a large bowl with the half of the pesto. Toss to coat the shrimp.
- Scoop some cauli rice on a plate with a dollop of pesto, and the pesto’ed shrimp.
- Garnish with additional peanuts and chopped herbs.
If you have a smaller size cauliflower, use the entire head. If it is a larger cauliflower, you may want to only use half.
*Leave out the green chilies for a less spicy pesto.
- Serving Size: 4
- Calories: 701
- Sugar: 9g
- Sodium: 1950mg
- Fat: 50g
- Saturated Fat: 33g
- Unsaturated Fat: 13g
- Carbohydrates: 33g
- Fiber: 12g
- Protein: 41g
- Cholesterol: 239mg
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