Coconut Milk Shrimp over Cauliflower Rice

kalynskitchen.com

Scott in 208

Coconut Milk Shrimp is a delicious low-carb dinner when served over cauliflower rice or use regular rice if you prefer!

1 lb. frozen shrimp, thawed overnight in fridge and drained well (see notes)

1 can petite-diced tomatoes, drained well

4 cups Cauliflower Rice for serving (see notes)

1 large red bell pepper, sliced into short strips

2 cups sugar snap peas, sliced lengthwise on the diagonal

1 T olive oil (plus more for cauliflower rice is using)

1 ½ cups sliced green onion (see notes)

½ cup chopped cilantro (see notes)

1 T minced garlic

½ tsp. red pepper flakes (or less if you don’t like spicy)

1 can coconut milk (see notes)

1 tsp. salt for shrimp (plus more if desired)

2 T fresh squeezed lime juice (see notes)

Note: Ingredients may have been altered from the original.

Directions at kalynskitchen.com

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