Juicy Ginger-Lime Shrimp Skewers with Fluffy Coconut Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Juicy Ginger-Lime Shrimp Skewers with Fluffy Coconut Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Juicy Ginger-Lime Shrimp Skewers with Fluffy Coconut Cauliflower Rice

Enjoy a vibrant, tropical twist on your dinner with succulent shrimp marinated in fresh ginger and zesty lime, grilled to perfection, and served over a bed of fluffy coconut-infused cauliflower rice. This dish brings together the brightness of citrus and the warmth of ginger with the delicate sweetness of coconut, creating a perfectly balanced, flavorful meal that’s both satisfying and nutritious.

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NUTRITION

428kcal
Protein
38.9g
Fat
25.1g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1 cup Cauliflower Rice

1/4 cup Light Coconut Milk

1 tbsp Coconut Oil (for shrimp)

1 tsp Coconut Oil (for rice)

1 tbsp Fresh Ginger, grated

2 tbsp Lime Juice

1 clove Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Peel and devein the shrimp if not pre-prepared. Pat them dry with paper towels.

  • 2

    In a bowl, combine the shrimp with grated ginger, minced garlic, lime juice, salt, and pepper. Add 1 tablespoon coconut oil and let the shrimp marinate in the refrigerator for 15-20 minutes.

  • 3

    While marinating, prepare the cauliflower rice by pulsing cauliflower florets in a food processor until they reach a rice-like consistency. If pre-riced cauliflower is available, measure out 1 cup.

  • 4

    In a medium skillet, heat 1 teaspoon coconut oil over medium heat. Add the cauliflower rice and pour in the light coconut milk. Season with a pinch of salt and cook for 5-7 minutes until the mixture is soft and slightly creamy. Stir occasionally.

  • 5

    Preheat your grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers.

  • 6

    Grill the shrimp skewers for 2-3 minutes per side until they are pink and opaque.

  • 7

    Plate the coconut cauliflower rice as a base and top with the juicy ginger-lime shrimp skewers. Garnish with extra lime wedges if desired and serve immediately.

Juicy Ginger-Lime Shrimp Skewers with Fluffy Coconut Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Juicy Ginger-Lime Shrimp Skewers with Fluffy Coconut Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Juicy Ginger-Lime Shrimp Skewers with Fluffy Coconut Cauliflower Rice

Enjoy a vibrant, tropical twist on your dinner with succulent shrimp marinated in fresh ginger and zesty lime, grilled to perfection, and served over a bed of fluffy coconut-infused cauliflower rice. This dish brings together the brightness of citrus and the warmth of ginger with the delicate sweetness of coconut, creating a perfectly balanced, flavorful meal that’s both satisfying and nutritious.

NUTRITION

428kcal
Protein
38.9g
Fat
25.1g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1 cup Cauliflower Rice

1/4 cup Light Coconut Milk

1 tbsp Coconut Oil (for shrimp)

1 tsp Coconut Oil (for rice)

1 tbsp Fresh Ginger, grated

2 tbsp Lime Juice

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Peel and devein the shrimp if not pre-prepared. Pat them dry with paper towels.

  • 2

    In a bowl, combine the shrimp with grated ginger, minced garlic, lime juice, salt, and pepper. Add 1 tablespoon coconut oil and let the shrimp marinate in the refrigerator for 15-20 minutes.

  • 3

    While marinating, prepare the cauliflower rice by pulsing cauliflower florets in a food processor until they reach a rice-like consistency. If pre-riced cauliflower is available, measure out 1 cup.

  • 4

    In a medium skillet, heat 1 teaspoon coconut oil over medium heat. Add the cauliflower rice and pour in the light coconut milk. Season with a pinch of salt and cook for 5-7 minutes until the mixture is soft and slightly creamy. Stir occasionally.

  • 5

    Preheat your grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers.

  • 6

    Grill the shrimp skewers for 2-3 minutes per side until they are pink and opaque.

  • 7

    Plate the coconut cauliflower rice as a base and top with the juicy ginger-lime shrimp skewers. Garnish with extra lime wedges if desired and serve immediately.