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Keto Cilantro Lime Shrimp with Coconut Cauliflower Rice

Keto Cilantro Lime Shrimp with Coconut Cauliflower Rice

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Calories: 552
Ingredients Method Notes

Ingredients
  

Shrimp Marinade
  • 1 Lb Shrimp Peeled, Devined.
  • 4 Tbsp Olive Oil
  • 1/4 Cup Fresh Cilantro
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Keto Friendly "Honey" We Like Nature's Hollow Honey Substitute
  • 1-2 Garlic Cloves Minced.
  • 1 Lime Juiced.
  • Salt To Taste.
Coconut Cauliflower Rice
  • 500 Grams Frozen Cauliflower Rice Drained.
  • 1 Can Coconut Milk
  • 1/4 Tsp Salt To Taste.
Avocado Salsa
  • 2-3 Ripe Avocados
  • 1 Lime Juiced.
  • 50 Grams Red Onion Diced.
  • Salt To Taste.
  • Fresh Cilantro

Method
 

  1. Combine all of the ingredients for the shrimp marinade. Cover and set in the fridge.
Coconut Cauliflower Rice
  1. Meanwhile, heat the cauliflower rice in a pan or in the microwave. Allow to cool and squeeze out the moisture with a kitchen towel.
  2. Add the drained cauliflower rice to a large skillet. Sauté on medium-high heat. Add salt and 1 can of coconut milk. Stir to combine and simmer until the liquid is reduced until your desired consistency, about 10 minutes.
Avocado Salsa
  1. While the coconut cauliflower rice is simmering, prepare the avocado salsa.
  2. Diced up the avocado and red onion. Stir in the juice of 1 lime, cilantro and salt (to taste). Set aside.
Shrimp
  1. Add the marinated shrimp to a large skillet and cook for 3-5 minutes per side until fully cooked through.
  2. Enjoy!

Notes

Nutrition Information (4 Servings): 
  • 552 Calories 
  • 23.1g Carbohydrates 
  • 10.9g Fiber
  • 44.5g Fat
  • 22.2g Protein
Net Carbs: 12.2g / Serving