Roasted Cilantro Lime Shrimp with Cauliflower Coconut “Rice”


Looking for Gluten-Free options, a “paleo” meal, or just plain an easy way to increase your vegetable consumption?  I live on the east coast, so fresh seafood is a MUST in my diet! Not to mention a great source of protein!  Cauliflower is a cruciferous vegetable shown to have anti carcinogenic properties.  Cauliflower is a fun, creative way to go from “white rice” that will spike your blood sugar, to a fiber rich vegetable rich in Vitamin C, K, and important phyto-nutrients with anti-inflammatory and detoxifying properties.

My family is always my “test out” guinea pigs, and they approved, full thumbs up!! What is your “Gluten-Free” or creative veggie ideas?!

Roasted Cilantro Lime Shrimp


  • 1 1/2 lbs. extra large shrimp, peeled, deveined (I like to keep on the tails)
  • 1 Tbs Coconut Oil, melted


  • 2 Tbs sea salt
  • 1.5 c hot water
  • 1 c ice


  • handful cilantro (I like a lot)
  • 1 Lime Juiced (you could also add a little juice of orange for a twist)
  • 1 tsp ground coriander
  • Pinch of garlic powder
  • Pinch of red pepper flakes
  • 1 Tbs Extra Virgin Olive Oil
  • Salt/Pepper to taste


  1. Make the Brine: Dissolving salt in the hot water, stiring in ice, add shrimp and refrigerate for 30 minutes (while you prep dressing).
  2. Dressing: combine all ingredients, whisk together.
  3. Preheat oven 450 F, with aluminum foil lined cooking sheet in the oven WHILE IT HEATS UP (easy clean up after =)
  4. Once oven and cooking sheet is hot, take shrimp out of fridge, dry completely and toss in melted coconut oil.  Add in single layer to baking sheet.
  5. Roast 2 minutes each side… these cook fast – don’t overcook!
  6. Toss in the dressing and serve hot or chilled (great as an appetizer, serve in small martini glasses for fun appetizer!

Coconut Cauliflower “Rice”


  • 1 head cauliflower
  • 1/2 can light coconut milk
  • 1/4 c coconut flakes
  • 2 Tbs coconut oil
  • Salt/Pepper
  • *Red Pepper flakes (optional)


  1. Chop cauliflower in small florets and place in food processor/vitamix/blender.  (I used a Vitamix, started at Variable 1, for 5 seconds, pulsed to Variable 6 for 2 seconds). You want a “light and fluffy” texture.
  2. Spread coconut flakes on aluminum foil lined baking sheet (I used my small toaster that has the “bake” option for convenience while my shrimp was cooking in the oven).  Cook at 250F for ~5 min (until lightly browned).. be sure not to burn!!
  3. Bring a sauce pan to medium high heat and add 1-2 Tbs coconut oil.  Once saucepan is hot, add cauliflower “rice” and saute about 2-5 min.
  4. Add 1/2
  5. Remove cauliflower and bring a saucepan to medium-high heat.  Add 1-2 Tbs coconut oil.
  6. Add coconut milk, salt, pepper and continue to stir for 5 minutes or until cauliflower is no slightly soft (be aware you don’t want it to be too mushy, just giving texture like “rice”!) … The original recipe adds butter at this last step to mix in just before stirring… your choice, but I enjoyed as is!
  7. Remove from heat, serve immediately with sprinkle of toasted coconut flakes!


All thanks to my new cookbook ZenBelly!






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