Salsa Verde Shrimp And Coconut Cauliflower Rice

Easy and delicious salsa verde shrimp and coconut cauliflower rice is the quickest healthy dinner! Packed with so much flavor!

Salsa Verde Shrimp And Coconut Cauliflower Rice

Happy Trader Joe’s Tuesday! I have a new easy recipe for you! All made with ingredients from Trader Joe’s, of course! This shrimp recipe comes together in minutes and requires minimal ingredients. What else could you ask for in a week-night dinner?

What you’ll need for this recipe:

Shrimp, salsa verde, cauliflower rice, canned coconut cream, and lime! I added some cilantro for some extra fresh flavor. But, that’s totally optional.

Salsa Verde Shrimp

Other Trader Joe’s recipes you will love:

Chicken Tikka Masala Flatbread

Shrimp Street Corn Salad

Vegetarian Quesadilla

Dairy & Gluten Free Mac & Cheese

Lazy Wonton Soup

For this shrimp recipe I used the frozen red Argentine shrimp from Trader Joe’s. They are by far my favorite frozen shrimp. They almost have a lobster taste to them. The texture is also great.

You can get these ingredients at most grocery stores, not just Trader Joe’s! I just love their shrimp, salsa verde and coconut cream. Also, their pre-riced cauliflower in a bag is a life-saver.

My goal for these easy Trader Joe’s meals is to make week-night dinners less time consuming and simple! That’s why I try to do five ingredients or less. Also, all the ingredients being from the same store is a huge bonus. Bouncing from multiple stores for groceries can be exhausting. These recipes are a one stop shop!

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Salsa Verde Shrimp And Coconut Cauliflower Rice


Scale

Ingredients

1 lb. shrimp, I used red Argentine, if frozen make sure they are de-frosted

1 cup salsa verde

2 tbsp olive oil, divided

salt and pepper to taste

1 (16 oz.) bag cauliflower rice

1/2 cup coconut cream from a can

1 lime, juiced

1 tsp lime zest

chopped cilantro for topping, optional


Instructions

Season the shrimp with salt and pepper.

In a large skillet over medium heat add 1 tbsp of oil.

Add riced cauliflower and let cook for 4 minutes or until it’s slightly tender, stirring occasionally.

Add coconut cream and mix to combine.

Cook until most liquid is absorbed, about 5 minutes.

Add lime juice and zest. Remove from heat and set aside.

Carefully wipe down skillet or use another one and heat over medium high heat.

Add the other tbsp olive oil.

Add shrimp in a single layer and let them cook on each side for 2 minutes or until they’re cooked through.

Reduce heat to medium low and add the salsa verde and fully coat the shrimp.

Top the shrimp over coconut cauliflower rice.

Top with chopped cilantro if desired and enjoy!

 


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