“Mouthwatering Coconut Curry Prawns on Cauliflower Rice – A Delectable Sri Lankan Snack for Paleo Enthusiasts”

Allergens

Shellfish

Ingredients

• 20 large shrimp, peeled and deveined
• 1 cup coconut milk
• 3 tablespoons curry powder
• 1 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1 large head of cauliflower, grated or riced
• 2 tablespoons coconut oil
• 4 green onions, thinly sliced
• Fresh cilantro leaves for garnish

Instructions

1. In a mixing bowl, combine shrimp, curry powder, cayenne pepper, salt, and black pepper. Mix well and let marinate for at least 30 minutes.
2. Heat coconut oil in a pan over medium heat. Add the marinated shrimp and cook until they turn pink, about 2 3 minutes per side. Remove from pan and set aside.
3. In the same pan, add grated cauliflower rice and sauté for 5 7 minutes or until tender. Season with salt and black pepper. Set aside.
4. In a separate saucepan, heat coconut milk over low heat. Add the shrimp to the sauce, along with any accumulated juices. Cook for an additional 2 3 minutes until heated through.
5. To plate, spoon the cauliflower rice onto each of two plates, creating a bed for the prawns and curry. Top with cooked shrimp and sauce.
6. Garnish with green onions and fresh cilantro leaves. Serve immediately.

Chef’s Insight

The key to this dish lies in balancing the flavors - spicy, creamy, and succulent - while ensuring that each ingredient remains distinct yet complementary.

Notes

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