Keto Coconut Shrimp Skillet with Roasted Cauliflower and Lime

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a large baking sheet and toss it with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and the smoked paprika.

2. 2

   Roast the cauliflower for 20 to 22 minutes at 220 °C / 425 °F, stirring halfway through, until tender and deeply golden around the edges.

3. 3

   Meanwhile, pat the shrimp dry with paper towels and season them with the remaining 3 g (1/2 tsp) salt and 1 g (1/4 tsp) black pepper.

4. 4

   Heat a large skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil and sear the shrimp for 1 to 2 minutes per side, just until they start turning pink. Transfer them to a plate so they do not overcook.

5. 5

   In the same skillet, reduce the heat to medium and add the garlic and ginger. Cook for 30 to 45 seconds, stirring constantly, until fragrant.

6. 6

   Pour in the coconut milk, then add the lime zest, lime juice, and red pepper flakes if using. Cook for 3 to 4 minutes over medium heat, stirring, until the sauce thickens slightly.

7. 7

   Return the shrimp to the skillet and cook for 2 more minutes over medium heat, until fully cooked and coated in the coconut-lime sauce.

8. 8

   Stir half of the chopped cilantro into the skillet and mix gently.

9. 9

   Serve the roasted cauliflower in plates or bowls and spoon the shrimp and sauce over the top. Finish with the remaining fresh cilantro and serve immediately.