Jamaican Coconut Shrimp and Cauliflower Rice

Since it launched in May 2018, the 2B Mindset nutrition program has helped over 215,000 people lose weight and transform their relationship with food.

To build on that success, 2B Mindset creator Ilana Muhlstein, M.S., R.D.N., created a new 30-day meal plan AND 16 brand-new recipes!

Whether you’re already following 2B Mindset or you’re starting it for the first time, you’ll get to enjoy 30 days of delicious dishes, plus grocery lists.

All the recipes are simple and easy to prepare — no prior kitchen experience needed.

If you haven’t started 2B Mindset yet, now is the perfect time to do it!

For a taste of what you can expect from 2B Mindset, try this flavor-rich recipe for Jamaican Coconut Shrimp and Cauliflower Rice.

3.58 from 84 votes Print

Jamaican Coconut Shrimp and Cauliflower Rice

This flavor-rich Coconut Shrimp and Cauliflower Rice dish is a filling, healthy dinner!

Course

Main Course

Keyword

Dairy-free, gluten free, High in Protein

Prep Time
15 mins

Cook Time
17 mins

Total Time
32 mins

Servings 2 servings, approx. 12 shrimp, 2 cups veggies each

Calories 302 kcal

Author Beachbody

Ingredients

  • 24
    raw medium shrimp, peeled, deveined, tails removed (approx. 12 oz.)
  • 2
    tsp.
    mild Jamaican jerk seasoning
  • 2
    tsp.
    extra-virgin organic coconut oil, divided use
  • 3
    cups
    cauliflower rice
  • ¼
    cup
    green onions, chopped
  • ¾
    cup
    green (or red) bell pepper, chopped

  • cup
    canned lite coconut milk
  • 1
    Tbsp.
    fresh cilantro, chopped
  • 2
    Tbsp.
    unsweetened shredded coconut
  • 2
    wedges
    fresh lime (for garnish; optional)

Instructions

  1. Season shrimp with seasoning. Set aside.

  2. Heat 1 tsp. oil in medium nonstick skillet over medium-high heat.

  3. Add cauliflower; cook, covered, stirring occasionally, for 4 to 6 minutes, or until cauliflower is tender. Set aside and cover to keep warm.

  4. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.

  5. Add green onions and bell pepper; cook, stirring frequently, for 3 to 4 minutes.

  6. Add coconut milk; cook, stirring frequently, for 1 to 2 minutes, or until most of coconut milk is absorbed.

  7. Add shrimp; cook, stirring occasionally, for 2 to 3 minutes, or until shrimp is firm and opaque.

  8. Evenly divide cauliflower rice between two serving plates. Evenly top with shrimp, cilantro, coconut, and lime wedges (if desired).

Recipe Notes

  • Cauliflower rice may be found at your favorite grocery store.
  • To make cauliflower rice, place half a medium head of cauliflower, cut into florets, in food processor; pulse until cauliflower is cut into pieces about the size of rice. Repeat with the other half. Place cauliflower on cheesecloth (or a heavy-duty paper towel), in small batches; squeeze dry.

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Jamaican Coconut Shrimp and Cauliflower Rice

Amount Per Serving (1 serving)

Calories 302
Calories from Fat 144

% Daily Value*

Total Fat 16g
25%

Saturated Fat 13g
65%

Cholesterol 214mg
71%

Sodium 1022mg
43%

Total Carbohydrates 15g
5%

Dietary Fiber 5g
20%

Sugars 5g

Protein 27g
54%

* Percent Daily Values are based on a 2000 calorie diet.

2B Mindset Plate It!
A great dinner option. Add an FFC for lunch.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

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