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


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 ;) 


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

    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 :)