The quickest & easiest dinner, served best along-side some sweet & creamy coconut lime cauliflower rice!
Three things I cannot get enough of lately are..shrimp, Thai food, & cauliflower rice. So I decided to combine the three and make the perfect, light dinner. I just started eating Thai food, and I love all the flavor and spice. These shrimp aren’t too spicy, I added some extra sriracha to mine because I love a little kick. But, even with the extra spice, it’s perfectly balanced with the creamy coconut lime cauliflower rice. If you make these shrimp skewers, I HIGHLY recommend adding the coconut rice, you can get the recipe right here. Do it, you will not regret it.
This dish is great for a busy weeknight, it’s quick, simple, and a whole lot healthier than some take-out.
Recipe-Serves about 4
1 lb. of large shrimp, peeled & deveined, tails intact
3 tbsp Thai red curry paste
1 tbsp sriracha (optional)
Juice from 2 limes
1 clove of garlic, minced
1 tbsp honey
2 tbsp rice vinegar
1/4 cup fresh basil, chopped into ribbons
Salt & pepper to taste
Coconut lime cauliflower rice recipe here
1) In a mixing bowl, combine the shrimp, thai red curry paste, sriracha, lime juice, rice vinegar, garlic, salt & pepper. Cover and refrigerate for about 30 minutes.
2) Add the shrimp to skewers
3) Fire up a grill to medium-high then grill the skewers until they’re cooked through.. about 3 minutes per side
4) Garnish the skewers with fresh basil ribbons, serve immediately