Paleo Tandoori Prawns with Creamy Turmeric Cauliflower Rice and Mango Salsa
Discover a delicious and advanced-level Paleo dinner recipe with tender Tandoori prawns served on creamy turmeric cauliflower rice and topped with zesty mango salsa. This Indian-inspired dish is perfect for those following a gluten-free diet and looking for an exciting culinary experience.
Allergens
Shellfish (Prawns)
Ingredients
- Jumbo Prawns
- Tandoori Spice Mix
- Cauliflower
- Turmeric
- Coconut Oil
- Red Onion
- Mango
- Bell Peppers
- Fresh Cilantro
- Lime
Instructions
- Prepare the Tandoori prawns by coating them with tandoori spice mix and marinate for 30 minutes. Cook the marinated prawns on a grill or in an oven until cooked through. For the cauliflower rice, blend cauliflower into rice sized pieces and sauté with turmeric and coconut oil. Prepare the mango salsa by dicing mango, red onion, bell peppers, and chopped cilantro. Squeeze lime juice over the mixture. Assemble the dish by placing the Tandoori prawns atop the creamy turmeric cauliflower rice and garnishing with the vibrant mango salsa.
Chef’s Insight
The combination of Tandoori spices and mango salsa adds a unique twist to traditional Indian cuisine, making this dish an exciting addition to any Paleo menu.
Notes
Adjust the spice level of the Tandoori mix according to preference.