Tandoori Shrimp and Coconut Cauliflower Rice

Ingredients

• 500g large shrimp (peeled)
• 1 head cauliflower (riced)
• ½ cup coconut milk
• 3 tbsp ghee
• 1 tbsp tandoori spice blend
• 1 onion (minced)
• 2 cloves garlic (minced)
• 1 tbsp ginger (minced)
• ½ tsp cumin seeds
• fresh cilantro
• lime wedges
• salt to taste

Method

1. Toast cumin seeds in ghee, add onion, garlic, and ginger, sauté until softened.
2. Stir in cauliflower rice and coconut milk, cook for 5 minutes until rice softens.
3. In a separate pan, toss shrimp with tandoori spice and cook in remaining ghee for 3-4 minutes per side until pink and opaque and cooked through (63°C/145°F).
4. Season cauliflower rice with salt and fold in half the cilantro.
5. Serve shrimp over cauliflower rice, garnish with cilantro and lime wedges.