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Cilantro Lime Shrimp with Crispy Coconut Caulirice

 

Cilantro Lime Shrimp with Crispy Coconut Caulirice

Cilantro Lime Shrimp with Crispy Coconut Caulirice

This formula harkens us back to the long stretches of summer; it's tropical and brilliant with a kick of cilantro and red pepper. There is minor prep work with slashing, ricing and squeezing fixings, yet you can eliminate time with pre-arranged choices from the store. 

Fixings: 

For the Coconut Caulirice 

  • 1 teaspoon coconut oil 
  • 1/2 cup unsweetened coconut pieces 
  • 2 cups cauliflower florets 
  • For the Shrimp 
  • 1 teaspoon coconut oil 
  • ¼ medium sweet onion, diced 
  • 2 medium garlic cloves, minced 
  • 1/4 cups canned coconut milk 
  • 24 medium tail-on precooked shrimp, frozen 
  • 3 branches cilantro, slashed 
  • ½ medium lime, squeezed 
  • 2 tablespoons squashed red pepper 

Sustenance Summary: This makes an aggregate of 4 servings of Cilantro Lime Shrimp with Crispy Coconut Caulirice. Each serving comes out to be 315.05 Calories, 25.23g Fat, 5.89g Net Carbs, and 17.43g of Protein.





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