Jamaican Coconut Shrimp and Cauliflower Rice

Jamaican Coconut Shrimp and Cauliflower Rice

Ingredients:

24 raw medium shrimp, peeled, deveined, tails removed (approx. 12 oz.)

2 tsp. mild Jamaican jerk seasoning

2 tsp. extra-virgin organic coconut oil, divided use

3 cups cauliflower rice

¼ cup green onions, chopped

¾ cup green (or red) bell pepper, chopped

⅓ cup canned lite coconut milk

1 Tbsp. fresh cilantro, chopped

2 Tbsp. unsweetened shredded coconut

2 wedges fresh lime (for garnish; optional)

Directions:

Season shrimp with seasoning. Set aside.

Heat 1 tsp. oil in medium nonstick skillet over medium-high heat.

Add cauliflower; cook, covered, stirring occasionally, for 4 to 6 minutes, or until cauliflower is tender. Set aside and cover to keep warm.

Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.

Add green onions and bell pepper; cook, stirring frequently, for 3 to 4 minutes.

Add coconut milk; cook, stirring frequently, for 1 to 2 minutes, or until most of coconut milk is absorbed.

Add shrimp; cook, stirring occasionally, for 2 to 3 minutes, or until shrimp is firm and opaque.

Evenly divide cauliflower rice between two serving plates. Evenly top with shrimp, cilantro, coconut, and lime wedges (if desired).