Coconut-Lime Shrimp
Cauliflower "Rice" and Roasted Asparagus
Ingredients
- ¾ lb peeled and deveined, large raw shrimp
- ¼ tsp kosher salt
- 1½ Tbsp olive oil
- 6 Tbsp coconut cream
- ½ Tbsp lime juice
- 1½ Tbsp chopped fresh cilantro
Instructions
- Pat dry shrimp to remove any excess moisture; sprinkle with salt.
- Cook shrimp in hot oil in a large skillet over medium-high heat 2 minutes or until shrimp turn pink and are firm. Remove shrimp from skillet; keep warm.
- Reduce heat to low. Stir in coconut cream and lime juice, scraping skillet to loosen browned bits. Cook 3 minutes or until thoroughly heated.
- Return shrimp to skillet, tossing to coat in coconut sauce. Sprinkle with cilantro. Serve over Cauliflower "Rice" recipe.
Side Dish Ingredients
- ½ lb asparagus
- 2 Tbsp olive oil, divided
- ½ tsp garlic powder, divided
- ¼ tsp kosher salt, divided
- 1 (12-oz) pkg frozen riced cauliflower
Side Dish Instructions
- Preheat oven to 400°F. Toss asparagus with 1½ Tbsp oil, garlic powder, and ⅛ tsp salt. Arrange in a single layer on a rimmed baking sheet. Bake 6 to 8 minutes or until tender.
- Cook cauliflower rice according to package directions. Stir in ½ Tbsp oil and ⅛ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
331
|
183
|
514
|
| Fat (g) | 21 | 14 | 35 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 35 | 5 | 40 |
| Carb (g) | 2 | 8 | 10 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 454 | 677 | 1131 |
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