Spicy Shrimp and Coconut Cauliflower Risotto

Serves 2

Thank you, Chef Debora Dividino, for creating this recipe.

Follow her on Instagram @portuguese_chef

Ingredients

Divider Line
  • 1 tbsp Coco Goods Coconut Oil
  • 1 Onion Chopped
  • 32 oz Cauliflower Rice
  • 1/2 cup Vegetable Stock
  • 1/2 cup Coco Goods Coconut Milk
  • 5 oz Baby Spinach
  • 1 lb. Peeled and clean shrimp with tail on
  • 1 teaspoon of Red Pepper Flakes
  • 1 Lemon Juice
  • 2 Garlic Cloves Chopped
  • Salt and Pepper
  • 1 Teaspoon Sweet Paprika
  • 1 Scallions to Garnish

Directions

Divider Line
  1. In a pot sauté the onions in coconut oil.
  2. Add cauliflower rice and spinach. Add stock and seasoning.
  3. Reduce to simmer with lid. After 5 minutes stir and add coconut milk.
  4. Grill the shrimp in a cast-iron skillet. 3 minutes each side.
  5. Serve over the cauliflower risotto and sliced scallions.
  6. Drizzle a lemon juice on top.
Divider Line

Reviews

Divider Line

Be the first to write a comment.