From the April/May 2017 issue
Serves 4


For the shrimp:

  • 1/4 cup canned coconut milk (full fat)
  • 1/4 cup water
  • 1/4 cup fresh orange juice (from about 1 orange)
  • 2 TBSP fresh lime juice (from about 2 limes)
  • 1 TBSP hot sauce
  • 2 tsp coconut aminos
  • 1 pound large (31-40 count) shrimp, peeled and deveined

For the avocado cream:

  • 2 medium ripe avocados, pitted
  • 1/2 cup canned coconut milk (full fat)
  • 1/4 cup extra-virgin olive oil
  • 2 TBSP fresh lime juice
  • 2 TBSP fresh parsley or cilantro
  • 1 tsp honey
  • 1/2 tsp sea salt

For the cauliflower rice:

  • 2 medium heads cauliflower, cored and cut into florets
  • 1 TBSP extra-virgin olive oil
  • 1/4 cup finely chopped yellow onion
  • 2 garlic cloves, finely grated
  • 1 (1-inch) piece fresh ginger root, finely grated
  • 2 TBSP coconut aminos
  • 1 tsp sesame oil
  • 1 cup diced pineapple
  • 1/4 cup finely chopped fresh parsley or cilantro
  • Sea salt and black pepper, to taste


Prepare the shrimp:

  1. In a large bowl or resealable bag, combine the coconut milk, water, orange juice, lime juice, and hot sauce.
  2. Add the shrimp and mix to coat.
  3. Cover the bowl or seal the bag and refrigerate for 1-2 hours.
  4. Just before you’re ready to grill the shrimp, prepare the cauliflower rice and avocado cream.

Make the avocado cream:

  1. combine all cream ingredients in a blender or food processor.
  2. Puree until smooth.
  3. Transfer to a bowl and set aside.

Make the cauliflower rice:

  1. Pulse the cauliflower florets in a food processor until the texture is rice-like. (Do this in batches.)
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the “riced” cauliflower and onion.
  4. Cook, stirring occasionally, for 6-8 minutes.
  5. Add the garlic and stir for 1 minute.
  6. Add the ginger, coconut aminos, and sesame oil. Stir to combine.
  7. Stir in the pineapple and parsley.
  8. Season to taste with salt and pepper.
  9. Remove from heat and cover to keep warm.

Make the Shrimp Skewers:

  1. Heat a grill to medium-high.
  2. Remove the shrimp from the marinade (reserving the marinade) and thread onto grilling skewers.
  3. Oil the grill grates.
  4. Grill the shrimp for 2-3 minutes, brushing with the marinade occasionally.
  5. Flip and grill for 2-3 minutes, brushing with the marinade occasionally, until cooked through.

*Serve the cauliflower rice with the shrimp skewers and the avocado cream for spooning on top.