Shrimp Cauliflower Rice
There used to be a time when I didn’t like cauliflower rice, but then I realized what was missing was flavor and spice. This is for all the doubters out there who also think cauliflower rice is lame and not taste. One bite and you will be hit with all the flavors and I love it. It’s like a fried rice with all the good things combined.
The secret to this shrimp cauliflower is to chop up a portion of your shrimps and mix it in the cooked cauliflower, this will guarantee that with almost every bite you will get a little taste of shrimp. Another great addition of flavor is the purslane chimichurri. Chimichurri is usually used with meat dishes, but I thought it would be fun to combine it with shrimp and it totally works.
You get a little bit of acidity with the chimichurri, which is heightened with extra lime juice, some heat with jalapeño pepper, sweetness with fried plantains and the avocado functions as a little palate cleanser in between bites. All in all, this one dish has it all if you ask me and definitely makes it impossible to say cauliflower rice is lame and flavorless.
It seems like there might be a lot of instructions, but almost everything can be done in one pan and you just need to fry up the plantains in a separate pan. So, don’t feel discouraged when looking at the steps because everything cooks quite fast and you can be done in 30 minutes. Because this dish had everything I feel like it’s a great lunch or even midweek dinner. I hope you enjoy it as much as I do.
Shrimp Cauliflower Rice
Ingredients
- 400 gram cauliflower rice
- 300 gram shrimp cleaned and deveined
- 5 cloves garlic minced
- 1 red paprika diced
- 1 plantain 1 cm slices
- 2 limes
- 4 tbsp purslane chimichurri
- 1 handful coriander leaves plus extra for garnish
- ½ jalapeño thinly sliced
- 1 avocado sliced
- 1 tsp olive oil
- 2 tbsp ghee
- 4 tbsp coconut oil
- Salt and black pepper to taste
Instructions
- In a large pan heat up olive oil and add 2 minced garlic cloves.
- Pat shrimps dry and add to the pan to cook.
- After 1 minute stir the shrimps and add juice of 1 lime and salt and cook for another 3-4 minutes while stirring every minute.
- Place to cooked shrimp in a bowl and save for later.
- Use the same pan to continue cooking and add 2 tbsp of ghee.
- Once ghee is melted add remainder of garlic cloves and fry slightly.
- Add riced cauliflower and paprika to the pan and stir.
- Add purslane chimichurri, juice of 1 lime and jalapeño slices to the pan and mix well. Cook for a total of 5-7 minutes or until rice is cooked but not soft.
- Grab half of the shrimp portion and shop them up into small bits while the cauliflower is cooking.
- Add chopped up shrimp and coriander to the pan once it’s done cooking and you’ve turned off the heat.
- In a separate pan add coconut oil to the pan on medium heat.
- Fry the sliced plantains on both sides until they have a deep golden-brown color. Place them on a paper towel to soak up any excess oil.
- Serve shrimp cauliflower rice in large bowls. Add fried plantains and remaining shrimp on top, with additional coriander and avocado to the side.