Island Shrimp or Salmon Bowl

Island Shrimp or Salmon Bowl

David Venable

Prep Time: 25 minutes

Serves: 4

Ingredients

  • 2 Tbsp butter
  • 1 cup diced onion, divided
  • 4 cups cauliflower rice
  • Salt & pepper, to taste
  • 2 tsp lime zest
  • 1 (13-oz) can coconut milk, divided
  • 1 cup fresh cilantro, chopped
  • 2 Tbsp olive oil
  • 2 cloves garlic, chopped
  • 2 Tbsp fresh ginger, grated
  • 2 Tbsp cumin
  • 1/4 tsp cayenne
  • 1 Tbsp turmeric
  • 2 Tbsp brown sugar
  • 2 lbs fresh or frozen shrimp, deveined and cut in half
  • 2 cups diced pineapple
  • 1 package bean sprouts
  • 1 cup cashews, chopped
  • 1 lime, cut in 4 wedges

Preparation

Heat a skillet with 2 Tbsp butter. Once melted, add 1/3 cup of onion and cauliflower and saute for 5 minutes.

Add salt, pepper, lime zest, and 1/3 cup of the coconut milk. Cook on low for another 10 minutes, stirring frequently. Sprinkle cilantro over top and set the pan aside.

In a second pan, over low-medium heat, add 2 Tbsp olive oil, 2/3 cup diced onion and garlic. Saute until the onions are translucent.

Add the rest of the coconut milk from the can (approximately 10 oz) and bring up to a simmer.

Add the ginger, cumin, cayenne, turmeric and brown sugar. Add salt and pepper to taste. Stir frequently until the sauce is fully incorporated.

Add the shrimp and diced pineapple.

 

Assemble the Bowl

Scoop 1 cup of cauliflower rice mixture into each bowl.

Place 1/2 cup layer of bean sprouts on top of the cauliflower rice.

Place 6 shrimp on top of the bean sprouts.

Then spoon the sauce and pineapple over the shrimp.

Sprinkle 2 Tbsp of chopped cashews and chopped cilantro.

Serve with a wedge of lime.

Cook's Notes

If you would prefer pre-cooked steamable rice, you may certainly substitute that instead of the cauliflower.

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