Cauliflower Rice with Shrimp

 INGREDIENTS:

1. Shrimp 250 grams, peeled and deveined
2. Cauliflower Florets 3 cups
3. Onion 1 finely chopped
4. Ginger Paste 1 tsp
5. Garlic 5-6 Cloves minced
6. Green Chili 1-2 finely chopped
7. Salt and Black Pepper to taste
8. Cayenne Pepper 1/2 tsp
9. Smoked Paprika 1 tsp
10. Garlic Powder 1/2 tsp
11. Carrots, 1/2 cup diced
12. Green Peas 1/4 cup
13. Coriander Leaves, chopped 1 tbsp
14. Lemon Juice 1 tbsp
15. Oil 2 tbsp

METHOD

Serving Size: 3-4

Pulse the cauliflower florets in a food processor until they resemble rice grains. Alternatively, grate them using a box grater.

Toss the shrimps with smoked paprika, cayenne pepper, black pepper, garlic powder, salt and 1 tbsp of oil until evenly coated.

Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink and opaque with a smoky char. Squeeze lime juice over them, remove and set aside.

In the same skillet, add the remaining oil and sauté the chopped onions, green chilis and minced garlic for about 2 minutes, until soft and fragrant.

Add the carrots and fry for 2-3 minutes. Add the green peas and stir-fry for another minute. 

Add the cauliflower rice, salt and black pepper. Cook for 4-5 minutes, stirring occasionally, until tender-crisp and fluffy but not mushy. Stir in the coriander leaves.

Create a fluffy bed of golden-flecked cauliflower rice on a serving plate. Arrange the spicy, charred shrimp over one half of the rice. Garnish with coriander leaves, a couple of red chili slices and a lemon wedge on the side.