Spicy Thai Coconut Shrimp with Riced Cauliflower
This dish brings bold Thai-inspired flavors with tender shrimp simmered in a rich, spicy coconut sauce, served over fluffy, garlicky riced cauliflower. Infused with lime, fish sauce, and chili, it’s a satisfying, low-carb meal that’s perfect for meal prep. Avocado and marinated artichokes add extra depth and healthy fats, making this a well-balanced, diabetes-friendly dinner option.
Ingredients
For the Shrimp
- 1 lb frozen shrimp thawed, peeled, and deveined
- 1 tbsp olive oil
- 1 tbsp fish sauce
- 1 tsp chili flakes adjust to taste
- 2 cloves garlic minced
- Juice of 1 lime
For the Coconut Sauce
- 1 13.5 oz can full-fat coconut milk
- 1 tbsp fish sauce
- 1 tsp chili flakes adjust to taste
- 1 tsp lime zest
- 1 tbsp lime juice
- ½ small red onion thinly sliced
- 1 red bell pepper thinly sliced
For the Riced Cauliflower
- 4 cups frozen riced cauliflower defrosted and squeezed dry
- 1 tbsp olive oil only if needed
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp black pepper
Toppings, Optional, but Recommended
- ½ avocado sliced or cubed (for healthy fats)
- 2 tbsp marinated artichokes sliced lengthwise (with the grain) into thin strips
- Extra lime wedges for serving
Instructions
Prepare the Coconut Sauce
- Heat a large skillet or saucepan over medium heat.
- Add the sliced red onion and red bell pepper. Sauté for 2-3 minutes in a small splash of olive oil until slightly softened.
- Pour in the full can of coconut milk and stir in the fish sauce, chili flakes, lime zest, and lime juice.
- Bring to a gentle simmer and let it cook for 5-7 minutes to reduce slightly and intensify flavors.
- Keep warm while you prepare the shrimp and cauliflower rice.
Cook the Shrimp
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the shrimp, fish sauce, and chili flakes. Sauté for 2-3 minutes per side until shrimp is pink and fully cooked.
- Squeeze lime juice over the shrimp, then transfer to a plate and tent loosely with foil to keep warm.
Cook the Riced Cauliflower (Using the Shrimp Pan, Now with Defrosted Cauliflower)
- In the same skillet used for the shrimp, check if there’s enough residual oil; if needed, add 1 more tbsp of olive oil.
- Immediately add the minced garlic, stirring to lift up any flavorful browned bits from the shrimp.
- Add the defrosted, squeezed-dry riced cauliflower, salt, and pepper. Stir-fry for 3-5 minutes until heated through and slightly golden.
Assemble & Serve
- Divide the riced cauliflower into four bowls.
- Spoon the coconut sauce with bell peppers and onions over the cauliflower.
- Top with the shrimp.
- Add avocado chunks and sliced artichokes (cut lengthwise with the grain).
- Serve with extra lime wedges for added brightness.
Notes
Meal Prep & Storage
- Shrimp & coconut sauce: Store together in an airtight container for up to 3 days. Reheat gently.
- Cauliflower rice: Best stored separately to prevent it from getting soggy.
Nutrition
- Net Carbs: ~8-10g per serving