Mango-glazed shrimp with cauliflower rice

Ingredients:

• 3 tbsp. l. coconut oil
• 1 serrano pepper, thinly sliced
• 5 green onions, thinly sliced, white parts separated from green parts
• 1 teaspoon cumin seeds
• 0.7 kg. cauliflower rice
• 450 g large shrimp, peeled and deveined
• 3 cloves garlic, thinly sliced
• 0.5 tbsp. mango chutney
• 0.5 cups roasted unsalted cashew nuts, chopped
• 0.5 cups cilantro (leaves and soft stems), chopped
• 2 tsp finely grated lime zest + wedges for serving

Preparation:

1. In a large nonstick skillet, heat 2 tablespoons coconut oil over medium-high heat. Add the chili pepper and white onion and cook, stirring occasionally, until softened, about 5 minutes. Add the cumin seeds and cook for 1 minute. Add the cauliflower and 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Transfer to a large bowl.
2. Wipe out the skillet, add the remaining 1 tablespoon coconut oil, and heat over high heat. Add the shrimp and cook, turning once, until golden brown, 3 to 5 minutes; then transfer to a plate. Reduce heat to medium, add the garlic, and cook, stirring occasionally, until golden brown, about 2 minutes. Add the mango chutney and 1/2 cup water and cook, stirring occasionally, until the sauce is thick and syrupy, about 5 minutes. Remove from heat, return the shrimp to the skillet, and toss to coat.
3. Add green onions, cashews, cilantro, and lime zest to the cauliflower; toss well. Divide the cauliflower and shrimp among plates; serve with lime wedges.
   
   

   Note

   
   Look for cauliflower rice in the produce section or frozen vegetable section. It contains about an eighth of the carbohydrates and calories of brown rice.