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Jamaican Coconut Shrimp with Cauliflower Rice

Happy 2023! Can you believe we're almost half way through January already?? How are you all doing on your New Years resolutions? Are you working out as planned, and are you keeping your nutrition on point? Doing your yoga practice as you set out to do? :) To help you stay on track I wanted to share this easy, quick, flavor-rich Coconut Shrimp and Cauliflower Rice dish that you can make as a filling, healthy dinner!

Prep Time 15 mins

Cook Time 17 mins

Total Time 32 mins

Servings 2 servings, approx. 12 shrimp, 2 cups veggies each

Calories 302 kcal


  • 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)


  • 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).

Recipe Notes

Cauliflower rice can be found at regular grocery stores or you can also make your own! To make cauliflower rice, place half a medium head of cauliflower, cut into florets, in food processor; pulse until cauliflower is cut into pieces about the size of rice. Repeat with the other half. Place cauliflower on cheesecloth (or a heavy-duty paper towel), in small batches; squeeze dry.

Recipe from Beachbody




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