Keto Cilantro Lime Shrimp with Coconut Cauliflower Rice
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
Instructions
- Combine all of the ingredients for the shrimp marinade. Cover and set in the fridge.
Coconut Cauliflower Rice
- Meanwhile, heat the cauliflower rice in a pan or in the microwave. Allow to cool and squeeze out the moisture with a kitchen towel.
- 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
- While the coconut cauliflower rice is simmering, prepare the avocado salsa.
- Diced up the avocado and red onion. Stir in the juice of 1 lime, cilantro and salt (to taste). Set aside.
Shrimp
- Add the marinated shrimp to a large skillet and cook for 3-5 minutes per side until fully cooked through.
- Enjoy!
Notes
Nutrition Information (4 Servings):
- 552 Calories
- 23.1g Carbohydrates
- 10.9g Fiber
- 44.5g Fat
- 22.2g Protein