Cilantro Lime Shrimp Bowl with Coconut Rice (Diabetes Friendly!)
Servings: 3 servings
Carbohydrates: 35g
Ingredients
- 1 lb shrimp peeled and deveined
- Juice from 1 lime
- 2 garlic cloves minced
- 1 Tbsp olive oil
- 1 tsp chili powder optional
- 1/2 cup white rice
- 2 cups cauliflower rice frozen is ok, but thaw and drain first
- 3/4 cup canned full fat coconut milk
- 3/4 cup low sodium chicken broth or veggie broth
- 1/4 cup fresh cilantro chopped
- Salt and pepper as desired
Instructions
- Add shrimp to a large bowl with the lime juice, garlic, olive oil and chili powder if using. Let it sit to marinate for at least 15 minutes at room temperature or up to 24 hours in the fridge.
- Meanwhile, start cooking the rice. Add rice, cauliflower rice, coconut milk and veggie broth to a medium saucepan. Bring to a boil and let simmer for 15-20 minutes or until the liquid is fully absorbed and the rice is fluffy. Brown rice might need 10-15 minutes longer.
- Now back to the shrimp. Heat a skillet over medium heat. Add the shrimp and the marinade to the pan. Cook for 3-4 minutes per side or until shrimp is fully opaque.
- Sprinkle in the fresh cilantro in the last minute of cooking. Stir to combine and serve over rice. Season with salt and pepper as desired.
Notes
Keeps well in the fridge up to 3 days.
If you can’t find pre cut cauliflower rice, Add a few cups of cauliflower florets to a food processor and pulse until finely grated like rice.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Serving size:
1 cup rice + 5-6oz shrimp
Nutrition
Serving: 1(see above) | Calories: 450kcal | Carbohydrates: 35g | Protein: 36g | Fat: 17g | Saturated Fat: 8g | Sodium: 278mg | Fiber: 2g | Sugar: 2g
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