Hey Y’all! I’m back with another delicious dinner recipe! Today, I’m sharing my Coconut Shrimp with Pineapple Fried ‘Rice.’
And, I put rice in quotations because we’re going to be using cauliflower rice or Cauli-rice instead of regular rice. So, if you’re looking for a fairly low carb & paleo-friendly dinner recipe, this is it!
You can also make this recipe strict keto by simply eliminating the pineapples.
I must say… this is one of my absolute favorite paleo dinner recipes too! The combination of flavors from the coconut shrimp and the liquid aminos we’ll be using in the fried ‘rice,’ is simply amazing!
If you’re not familiar with liquid aminos, they’re basically a gluten free alternative to regular soy sauce. If you want to keep it strict paleo, you can also use coconut aminos.
Alright, enough chatter. Watch me make this recipe in the video below…
This recipe is gluten free and paleo-friendly. It can also be made low carb and keto-friendly by simply eliminating the pineapples.
- 20-30 Pre-cooked Wild Shrimp de-frosted
- 2 Organic Eggs beaten
- 1/2-1 C. Shredded Coconut
- Sea Salt & Pepper to taste
- Coconut Oil for frying
- 1 C. Pineapple diced
- 1 C. Carrots chopped
- 1 Bell Pepper (any color) de-seeded & chopped
- 1 Garlic Clove minced
- 1/2 bunch Green Onions thinly sliced
- 3-4 C. Riced Cauliflower
- 2 Organic Eggs beaten
- 2 Tbsp Liquid Aminos or Coconut Aminos
- 1 tsp Sriracha Sauce or Chili Paste
Season beaten eggs with sea salt & pepper (to taste). Add beaten eggs and shredded coconut to separate bowls. Dip each shrimp into the bowl of beaten eggs. Then, coat with the shredded coconut.
Add coconut oil to a skillet over medium heat and fry coconut shrimp on each side until golden.
Add some coconut oil to a skillet over medium heat. Sear pineapple slices until slightly golden and soft. Set aside in a bowl.
In the same skillet, add the chopped carrots and bell pepper. Saute until slightly soft. Then, add the garlic, green onion, and riced cauliflower. Stir to combine. Let this mixture cook with a lid until the cauliflower rice is soft and reaches your desired texture. *NOTE: If you can't find pre-packaged riced cauliflower, you can rice the cauliflower in a food processor using the 'S' blade.
Once the cauli-rice mixture is soft, add the 2 beaten eggs and mix until they're fully blended into the mixture.
In a small bowl, mix the liquid aminos and sriracha sauce. Pour this mixture over the cauli-rice and mix again until fully combined. Cook cauli-rice a few more minutes to ensure that everything is heated through.
When ready to serve, transfer cauli-rice to a bowl and top it off with the coconut shrimp. ENJOY!!