Need an easy date night dinner for two? If so, this lime and ginger shrimp with coconut cauliflower rice has your name written all over it.
The recipe calls for super simple ingredients and basic cooking skills so you can have it on the table in no time. And if you have a partner with low carb dietary needs, you’re good on that front, too!
How to Make the Lime Ginger Shrimp
While I’m not a big seafood fan, I love shrimp. Mainly because it’s so easy and quick to prepare.
For this ginger shrimp, all you’ll need to do is sauté a bit of garlic and ginger in olive oil before adding the shrimp. Cook the shrimp for a few minutes until pink, and you’re good to go! Easy peasy, lime squeezy.
Ginger Shrimp Ingredient Notes
I’m landlocked and have a tough time finding good fresh shrimp. So I just buy it frozen, and that’s what the recipe calls for. But I’d highly encourage the use of fresh shrimp.
The size and type of shrimp (jumbo vs medium, tail-off vs tail-on, etc.) you use may influence the nutrition facts breakdown so keep that in mind when making substitutions.
The only difficult ingredients in this recipe might be the ginger and garlic. But don’t let them steer you away. My #kitchentipstuesday video below has a tip for working with ginger that will make your life so much easier (it’s the second tip after the bell pepper).
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How to Make the Coconut Cauliflower Rice
Once you have your ginger shrimp taken care of, the rest of the recipe is a breeze. Simply add frozen cauliflower rice (microwaved beforehand) to the same pan you cook the shrimp in and add a bit of coconut milk. Cook for a few minutes and you’re done!
Coconut Cauliflower Rice Ingredient Notes
Frozen cauliflower rice is my jam. I’ve used it in everything from low carb cauliflower tots to fauxtatoes in my Copycat KFC Famous Bowls. It’s just so easy! That said, using fresh works fine here. Just rice one head of cauliflower and follow the recipe as-is.
For the coconut milk, I used a can of Thai Kitchen full fat milk. If you’re unfamiliar with coconut milk, it’s pretty high in fat, similar to coconut oil. This makes the cauliflower rice rich and creamy but does add some calories.
If you wanted to save calories, a reduced fat version should do just fine. For comparison, a lite coconut milk would save 60 calories and 6 grams of fat per serving.
The only remaining ingredient for the coconut cauliflower rice is fresh cilantro. If you’re not a cilantro fan, skip it. The ginger and lime from the shrimp greatly compliments the coconut, anyway!
Final Recipe Notes
You’ll see a range for the ginger. I dig fresh ginger so the higher end is for a ginger lover. If you’re not the biggest fan, start on the smaller end. The same goes for garlic—add more than a clove if you’re a garlic lover.
The beauty of adding lime zest and juice at the end is you can really balance things out with the acidity. Too rich from the coconut milk? Acid helps with that. Too much ginger or garlic? The lime will bring some freshness to the dish. It’s totally worth the squeeze.
And that’s about it! If you have any questions, drop a comment below. And when you try this ginger shrimp and coconut cauliflower rice, be sure to let me know what you think!
Lime and Ginger Shrimp
- 10 oz Large Shrimp, tail-off, peeled, and deveined (I used thawed from frozen)
- 1 Tbsp (16g) Extra Virgin Olive Oil
- 1/2-1 Tbsp Ginger, minced (to taste)
- 1 clove Garlic, minced
- 1/8 tsp Salt and Pepper, to taste
- 1 Lime
Coconut Cauliflower Rice
- 12 oz bag Frozen Cauliflower Rice, or 1 head of cauliflower, riced
- 2/3 C (160g) Unsweetened Coconut Milk, full fat
- 1 handful Cilantro, chopped (optional)
- Microwave the frozen cauliflower rice for 5-6 minutes. (Cut to vent and set aside when finished.)
- If you're using frozen shrimp, thaw ahead of time or place them in a strainer under running cool water for 5 minutes. Prepare the ginger and garlic while the shrimp thaws. Sprinkle the salt and pepper over the thawed shrimp.
- Heat a large skillet over medium-high heat with olive oil. Add the garlic and ginger to the oil and cook until aromatic, about 30 seconds, before adding the shrimp.
- Cook the shrimp for 3-4 minutes until they transform from translucent to pink. Transfer to a plate or bowl and set aside.
- Add the cauliflower rice to the same skillet and sprinkle with salt and pepper. Cook for a few minutes until no oil or visible moisture remains before adding the coconut milk.
- Reduce the heat to medium-low and continue cooking until very little moisture remains. Remove from the heat and stir in a bit of fresh cilantro, if desired.
- Plate the rice and top with shrimp. Zest a lime over the top before slicing it in half and adding a squeeze of lime juice to the shrimp. Enjoy!
- Each serving has 9 Smart Points.
- You're welcome to use reduced fat coconut milk to cut the fat/calories further. A reduced fat coconut milk saves 60 calories and 6 grams of fat per serving.
Nutrition Information:Yield: 2 Servings Serving Size: 1 Serving
Amount Per Serving: Calories: 340Total Fat: 20gCarbohydrates: 14gProtein: 23g
More Shrimp Recipes You Might Like
If you’re looking for another low carb recipe, my Kung Pao Shrimp Noodles use pasta made from palm hearts which is amazing!
And if you dig the frozen veggies in one pan vibe, my OG honey sriracha shrimp fried cauliflower rice will tickle your fancy.