“Caribbean Keto Seafood Medley with Mango Salsa and Garlic Cauliflower Rice”

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb salmon fillet, cut into bite
• sized pieces
• 1 cup full
• fat coconut milk
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cauliflower rice, pre
• cooked
• 1 ripe mango, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp olive oil

Instructions

1. In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the shrimp for 3 minutes or until pink and cooked through. Remove from the pan and set aside.
2. Add another tablespoon of olive oil to the same skillet, and cook the salmon pieces for about 4 5 minutes per side, or until cooked through. Once cooked, remove from the pan and set aside with the shrimp.
3. In the same skillet, add the remaining olive oil, garlic, curry powder, turmeric, salt, and black pepper. Sauté for 1 minute to bring out the fragrance of the spices.
4. Stir in the coconut milk, stirring frequently to combine. Allow the sauce to simmer for about 5 minutes or until it has slightly thickened.
5. Return the shrimp and salmon to the skillet, coating them with the sauce. Cook for an additional 2 3 minutes to heat through.
6. In a separate bowl, combine mango, bell pepper, red onion, cilantro, and lime juice to create the salsa.
7. To serve, spoon the cooked cauliflower rice onto individual plates, top with the Caribbean seafood medley, and garnish with a generous scoop of mango salsa.

Chef’s Insight

The key to this dish is balancing the flavors and textures, ensuring each bite offers a delightful combination of spice, sweetness, and creaminess.

Notes

Adjust the curry powder to your preferred level of spiciness. - Experiment with different types of seafood or additional vegetables to suit your taste preferences.