Caribbean Spicy Shrimp And Cauliflower Rice
This Caribbean Spicy Shrimp and Cauliflower Rice is light, flavorful and very easy to make. Perfect for a summer lunch or dinner. It also is low calorie and gluten free.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Servings: 4
Author: Lyubomira from CookingLSL
- 1 medium head of cauliflower , cut into florets
- 5 slices pineapple
- 2 roasted red peppers , chopped
- 2 tbsp chopped cilantro
For the shrimp:
- 1 lb jumbo shrimp , tails on
- 4 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp El Yucateco Caribbean Habanero Sauce
- 1 tbsp cilantro
- 2 tsp lime juice
- 1/4 cup pineapple juice
For serving:
- lime wedges and chopped cilantro for serving
- El Yucateco Caribbean Habanero Sauce for serving
Other:
- melted coconut oil for brushing the pineapple slices and cooking the cauliflower rice
For the cauliflower rice:
Cut cauliflower into florets, wash and dry. Place in a food processor in batches and pulse until rice texture.
Heat 1/2 tbsp coconut oil in a skillet over medium heat. Add cauliflower and cook for 4-5 mixtures, stir frequently, this will dry it up a little.
Shrimp:
Wash and pat dry shrimp.In a bowl combine shrimp, olive oil, salt, pepper, cilantro, lime juice, pineapple juice, cilantro and Caribbean sauce. Cover and let it marinate for 20 minutes.
Preheat a gas grill to 400 F (medium high). Clean and oil grates. Grill shrimp for 3-5 minutes per side, until golden.
Brush pineapple slices with melted coconut oil. Grill for 4-5 minutes per side. Then chop into small pieces.
Calories: 308kcal | Carbohydrates: 18g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 1434mg | Potassium: 332mg | Fiber: 2g | Sugar: 12g | Vitamin A: 170IU | Vitamin C: 78.6mg | Calcium: 192mg | Iron: 3.1mg