I am so thrilled to get this recipe to you! The creaminess of the cauliflower rice goes so amazing with the soyaki shrimp. And this meal really is pretty simple and fast, especially if your shrimp are peeled.
To give credit where it’s due, the rice is 100% the genius of a fellow foodie and soul sister, @b.b.wellness. The basic gist is so simple. You simply saute the cauliflower rice and slowly add more and more coconut milk, allowing the “rice” to soak in the milk. Patience is a virtue here.
My specific measurements were as follows: I let mine cook on medium a good 10 minutes at least. I doubled and did 2 bags (because it tastes amazing leftover!) and used 3/4 a can of full fat coconut milk. At the end, toss in 1-2 tbs lime juice (fresh or from a bottle). Taste it and if it needs more, add more!
For the shrimp, mine were local SC from our freezer. My mom and grandmother graciously keep our freezer stocked with a few quarts and I am so thankful!
I sautéed them in a large pan in some coconut oil. The *TRICK* to cooking shrimp is to call it done right when they turn pink! Pink = done. When they were on the cusp of turning pink, I poured 1/4 c @traderjoes soyaki over the top.
When it’s supper time, simply plate the rice and top with the shrimp! Goes amazing with my roasted green beans.
YOU WILL NEED:
**all this came from @traderjoes
3/4 can full-fat coconut milk
2 bags frozen riced cauliflower
1-2 tbs lime juice (fresh or from bottle)
1/4 TJ’s soyaki marinade (or any old teriyaki will do!)
1/2 pound raw shrimp, peeled and deveined