Creamy Coconut Tomato Shrimp (Whole30, Paleo, Keto)
This Creamy Coconut Tomato Shrimp with Cilantro Lime Cauliflower Rice is a perfect weeknight dinner! It uses staple pantry ingredients and is very quick and easy to make.
Servings: 4 servings
Ingredients
- 1 lb shrimp raw, shelled and deveined
- 1 tablespoon avocado or canola oil
- 1 can diced tomatoes
- 1 can full fat coconut milk
- 3 oz baby spinach
- 2 cloves garlic minced
- 1 small piece of ginger minced
- 1 onion chopped
- 2 tablespoon chopped cilantro
- 1 tablespoon extra virgin coconut oil
- 12 oz package frozen cauliflower rice
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- salt & pepper to taste
Instructions
Coconut cilantro rice
- In a skillet heat up frozen cauliflower rice and coconut oil until soft (don’t overcook). Stir in 1½ tablespoon cilantro & ½ teaspoon salt, cover and keep warm.
Coconut tomato shrimp
- Heat up avocado or canola oil in a deep skillet. Add onions and cook for a few minutes until soft but not brown.
- Add ginger, garlic, cumin and coriander. Keep cooking and stirring until fragrant, a minute or so. Add tomatoes and coconut milk and cook covered for about 5 minutes.
- Remove about a cup of tomato-onion mixture, let cool slightly and blend it using an immersion blender. This step will thicken the sauce and add a more intense flavor.
- Pour the blended mixture back in the skillet. Add raw shrimp, baby spinach and pepper flakes. Cover and cook for about 3 minutes, then stir together and cook until shrimp is pink and spinach is wilted but still bright green.
- Taste and season with salt and pepper. Note: canned tomatoes are usually already salted so taste before salting.
- Serve over cilantro cauliflower milk and garnish with remaining ½ tablespoon chopped cilantro.
Notes
Make sure to not overcook the shrimp or it will become rubbery.
Cauliflower rice is a great option for paleo/keto version of this dish, but feel free to make it with white or brown rice or your favorite grain.