Ginger Honey Lime Shrimp with Coconut Cauliflower 'Rice' {W30*}

Why is the messiest shrimp the best shrimp? One of my favorite things in the summer is to post up with a huge pile of peel-and-eat shrimp doused in Old Bay and Butter... if you don't have orange fingers and arms with orange all over your face, you're doing it wrong. I also love a good sticky shrimp dish- it's my cold weather answer to all of my shrimp cravings (even though sticky shrimp is an all season dish, when I think of Summer I automatically picture peel-and-eat on a beach somewhere). Check out this version of a sticky-shrimp dish with ginger, garlic, honey, lime and cilantro that pairs perfectly with coconut cauliflower 'rice'.

SERVING SIZE: 2-3

PREP TIME: 35 Minutes

COOK TIME: 20 Minutes

INGREDIENTS:

SHRIMP:

1 1lb Peeled + De-veined East Coast Gulf Shrimp

2 tbsp Vegan Buter/Ghee/Grassfed Butter

2-3 cloves of Garlic (minced)

1.5 tbsp Ginger (peeled, minced)

2 tbsp Honey

1 Lime (zested and juiced; divide the juice in half)

1/2 cup Cilantro (picked, chopped)

Salt + Pepper

COCONUT RICE:

1 Head of Cauliflower (riced)

1 small Yellow Onion (finely chopped)

1 clove of Garlic (minced)

1 cup of Coconut Cream (full fat)

1 tsp Vegan Buter/Ghee/Grassfed Butter

1 tsp Coconut Oil

1 Lime (zested and juiced)

1/4 cup Cilantro (picked, chopped)

Salt + Pepper

RECIPE:

Start by making the cauliflower 'rice' and while that is cooking, cook the shrimp. In a deep skillet on high heat, melt the butter and coconut oil until completely melted and the pan is hot. Add the onion. Cook the onion for 2-3 minutes until it starts to turn translucent and then add the garlic. Stir for about a minute until the garlic is fragrant and then add in the dry cauliflower 'rice'. Stir in the 'rice' until combined evenly with the garlic and onion and cook for about 2 minutes before adding the coconut milk, lime juice and lime zest. Keep the heat high and cook for 10-15 minutes or until most of the liquid has evaporated. While the cauliflower cooks, start the shrimp.

In another deep skillet, on high heat, melt the butter and add the ginger and garlic. Stir constantly for about a minute until fragrant, be careful not to let the garlic burn- turn down the heat if necessary. Add the shrimp, half the lime juice and season with Salt and Pepper. Cook the shrimp through until completely pink and no longer translucent. Add the honey, lime zest and the other half of the lime juice. Stir to combine completely and melt the honey, once everything is combined turn off the heat and add the cilantro and red chili flakes for some extra heat.

The cauliflower should be done at this point, to finish, season with salt and pepper to taste. Once the consistency and flavor is to your liking, turn off the heat and fold in the cilantro.

Serve the shrimp over the coconut 'rice' for a sticky-delicious feast! Happy Eating! :)