Shrimp with Coconut Rice

By Pollin

Ingredients

• 1 lb. shrimp, shelled and deveined
• 2 tablespoons coconut oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground pepper
• 1/2 lime, juiced
• Cauli Rice
• 1/2 - 1 cauliflower (depending on size), cut in florets
• 1 can unsweetened coconut milk, cream from top skimmed off
• 1/2 - 1 cup unsweetened shredded coconut
• sea salt to taste
• Pesto
• 2/3 cup unsalted peanuts
• 2 garlic cloves
• 2 teaspoons grated ginger
• 2 green chilies, seeded and coarsely chopped*
• 1/2 cup cilantro
• 1/4 cup mint leaves
• 1/4 cup basil
• 2 tablespoons soy sauce
• 1/2 lime, juiced
• 1 tablespoon agave nectar

Details

Adapted from thetoastedpinenut.com

Preparation

Step 1

Shell and devein the shrimp or buy them already prepped. Toss them in a bowl with coconut oil, salt, pepper and lime juice. Set aside.
Put your chopped cauliflower florets in the food processor with the shredding attachment. Depending on the size of your cauliflower, you may have to do this in batches.
In a skillet over medium-high heat, stir the coconut oil and riced cauliflower. After about three minutes add the coconut cream.
Allow the cauli rice to simmer for about three minutes or until all the coconut milk has been absorbed and the cauli rice is soft.
Add the shredded coconut and keep burner on low until you are ready to use it.
While the cauli rice is cooking, rinse your food processor clean and make the Thai pesto.
Put all the ingredients into the food processor and process for about 30 seconds. Scrape down the sides and process again for 10 - 30 seconds. Set aside.
In a skillet over medium heat, place shrimp with the coconut oil.
Cook for about three minutes, then flip for another minute or two until both sides are pink and cooked through.
Place the shrimp in a large bowl with the half of the pesto. Toss to coat the shrimp.
Scoop some cauli rice on a plate with a dollop of pesto, and the pesto'ed shrimp.
Garnish with additional peanuts and chopped herbs.