Tomato-Coconut Shrimp over Cauliflower “Rice”
Sweet coconut milk meets fire-roasted tomatoes in this nutrient-packed paleo shrimp dinner you can make in one pan.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Measuring cup
- Spatula
- Peeler
Ingredients
- 10 ounces organic cauliflower “rice”
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 1 organic yellow onion
- 4 or 5 sprigs organic fresh Thai or Italian basil
- 1½ cups diced fire-roasted tomatoes
- ½ cup coconut milk
- 3 ounces organic baby spinach or other leafy greens
- 2 tablespoons shredded coconut
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