Keto Sri Lankan Appetizer Platter – Coconut Prawns & Spicy Cauliflower Rice Bites

Allergens

Shrimp, Coconut

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened coconut milk
• 1 cup almond flour
• 2 cups cauliflower rice
• 2 tbsp coconut oil
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a large bowl, combine the shrimp, coconut milk, and almond flour. Mix well and let it rest for 15 minutes to allow the almond flour to absorb the liquid.
2. Heat oil in a large skillet over medium heat. Add the seasoned shrimp and cook until golden brown and cooked through, about 3 4 minutes per side. Remove from skillet and set aside.
3. In another pan, heat 1 tbsp of coconut oil. Add cauliflower rice, turmeric, coriander, cumin, salt, and pepper. Cook for 5 7 minutes until the cauliflower is tender and the spices are well incorporated. Shape into bite sized balls using your hands or a cookie scoop.
4. Pan fry the cauliflower rice bites in the same skillet used for shrimp, turning occasionally until they're golden brown and crispy on all sides.
5. To serve, arrange the coconut prawns and spicy cauliflower rice bites on a platter, garnishing with fresh cilantro leaves. Enjoy your keto Sri Lankan appetizer platter!

Chef’s Insight

This keto-friendly appetizer is perfect for dinner parties and gatherings, as it caters to both ketogenic and non-keto guests.

Notes

Adjust the spiciness of the cauliflower rice bites according to your preference by adding more or less ground spices.