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1 tablespoon olive oil
1 tablespoon minced garlic
4 cups frozen or fresh riced cauliflower

1 tablespoon grass fed butter
1 pound shrimp, peeled and deveined
1 yellow or sweet onion, coarsely chopped

1 teaspoon ground cumin
2 teaspoons ground turmeric
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon chili powder
1 teaspoon minced garlic
28 oz can tomato sauce (organic, bpa free), use 3/4 can
1/2 lite canned coconut milk
1/2-1 teaspoon Himalayan salt (depending on your preference)


Heat olive oil in skillet. Add garlic and riced cauliflower. Cook until done. Transfer to a bowl and cover.

Add grass fed butter and onion to pan. Cook about 5 minutes. Add shrimp. Cook until shrimp is almost done. Remove from pan and put in a separate bowl.

Add tomato sauce and spices to pan. Cook about 5 minutes. Add shrimp/onion mixture back to pan and cook until shrimp are cooked throughout. Stir in coconut milk and cook about 2 minutes before serving. Serve over cooked riced cauliflower with plenty of sauce.

Recipe makes approximately 4 servings. Each serving contains 217 calories, 2.7g fat, 7.7g carbs, 3.3g fiber, 4.4g sugar, and 26.8g protein.

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