Grilled Tequila Lime Shrimp Skewers with Coconut Cauliflower Rice

Our grill has gotten a lot of use lately since we both have been super busy and want dinner on the table fast (and we are taking advantage of the fact that grilling is still an option!). With that said, I still don’t want to sacrifice flavor or nutrition with our quick meals. This meal is a great example of one that takes less than 30 minutes, but looks and tastes like it takes a lot more effort than it really does.

The coconut cauliflower rice provides the perfect bed for the sweet, citrus-y shrimp. Serve this on its own or with a side of fresh-cut pineapple and mango.

1. Combine marinade ingredients in a large mixing bowl. Add shrimp and marinate for 20 minutes.

2. Add 1 bag of cauliflower florets to a food processor and pulse until the cauliflower looks like rice. Transfer to a bowl. Repeat with the remaining bag of cauliflower.

3. Heat olive oil in a nonstick skillet over medium-high heat. Add onion and saute for 3 minutes, or until tender. Add garlic powder and cauliflower rice and cook for 1 minute. Add coconut milk and turn heat to medium; cook for 10 minutes, stirring often.

4. While the cauliflower rice cooks, heat your grill to medium-high. Thread shrimp onto skewers and grill for 2 minutes a side. Transfer to a plate.

5. Finish the cauliflower rice with lime zest/juice, coconut and cilantro. Season with salt and pepper.

5. Scoop cauliflower rice into serving bowls and top with shrimp. Serve lime wedges on the side for squeezing on top of the shrimp.

Grilled Tequila Lime Shrimp Skewers with Coconut Cauliflower Rice
Serves 6

All you need:
Shrimp marinade –
1 cup tequila
Zest of juice of 2 limes
2 tablespoons chopped cilantro
1/2 red onion, finely chopped
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste

1 pound peeled, deveined shrimp (tail-off)

2 (10 oz.) bags cauliflower florets
2 tablespoons olive oil
1/2 red onion, finely chopped
1 teaspoon garlic powder
1 (13.66 oz.) can full-fat coconut milk
Zest of juice of 1 lime
1/2 cup unsweetened coconut flakes
1 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper, to taste

Lime wedges, for serving

All you do:
1. Combine marinade ingredients in a large mixing bowl. Add shrimp and marinate for 20 minutes.
2. Add 1 bag of cauliflower florets to a food processor and pulse until the cauliflower looks like rice. Transfer to a bowl. Repeat with the remaining bag of cauliflower.
3. Heat olive oil in a nonstick skillet over medium-high heat. Add onion and saute for 3 minutes, or until tender. Add garlic powder and cauliflower rice and cook for 1 minute. Add coconut milk and turn heat to medium; cook for 10 minutes, stirring often.
4. While the cauliflower rice cooks, heat your grill to medium-high. Thread shrimp onto skewers and grill for 2 minutes a side. Transfer to a plate.
5. Finish the cauliflower rice with lime zest/juice, coconut and cilantro. Season with salt and pepper.
5. Scoop cauliflower rice into serving bowls and top with shrimp. Serve lime wedges on the side for squeezing on top of the shrimp.

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