Wednesday, September 5, 2012

Coconut Garlic Shrimp with Cauliflower Rice

Yum yum and yum!


I want to eat this all over again as soon as finished. Mmm. So good.



Coconut Garlic Shrimp with Cauliflower Rice

First: Prepare the Cauliflower Rice (the day before or at least a few hours prior)

1/4 lb uncooked fresh shrimp (you can use previously frozen as well)
1 tbls coconut oil
1/4 tsp garlic powder
Splash of lemon juice 
Dash of ground pepper

Method:

Once you have rinsed and peeled the shrimp,  coat them in the coconut oil and then add the rest of the ingredients.

Add the desired amount of cauliflower rice to a ramekin.

Bake at 450° for about 15 minutes (you can do this along with the cauliflower rice).

Serves 1 (or get more shrimp :))




Holy moley I was enamored by how well I could see turning the light on in the oven. OK... I'm VERY easily amused. It was like easy-bake-oven all over again.

Enjoy ;) 

2 comments:

  1. Wonder if garlic clove in place of powder would overwhelm the coconut flavor? Plan on making this week. Thanks!

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    Replies
    1. I think if you mince it really well then it should be just fine! I used quite a bit of the powder. Let me know how it goes :)

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