Shrimp and rice get a tropical makeover in this healthy 400-calorie dinner.
Squeeze on some fresh lime juice before digging in to take this easy meal to the next level.
Place cauliflower in a food processor.
Pulse until chopped into rice-size pieces.
Add the cauliflower and cook, stirring occasionally, until softened, about 5 minutes.
Transfer to a large bowl and stir in coconut flakes.
Wipe out the pan.
Toss shrimp with chili powder and cumin.
Add the remaining 1 tablespoon oil and the shrimp to the pan.
Cook over medium heat, stirring occasionally, until just cooked through, 3 to 4 minutes.
Serve the shrimp and cauliflower rice with the salsa.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
