Shrimp Skewers With Pineapple-Cauliflower Rice & Avocado Cream
¼ cup canned coconut milk (full-fat)
¼ cup water
¼ cup fresh orange juice (from about 1 orange)
2 T fresh lime juice (from about 2 limes)
1 T hot sauce
2 tsp coconut aminos
1 lb. large (31-40 count) fresh shrimp, peeled and deveined
2 medium ripe avocados, pitted
½ cup canned coconut milk (full-fat)
¼ cup olive oil
2 T fresh lime juice
2 T fresh parsley or cilantro
1 tsp raw honey
½ tsp sea salt
2 medium heads cauliflower, cored and cut into florets
1 T coconut oil
¼ cup finely chopped yellow onion
2 cloves garlic, minced or finely grated
1 (1-inch) piece fresh ginger root, finely grated
2 T coconut aminos
1 tsp sesame oil
1 cup diced pineapple
¼ cup finely chopped fresh parsley or cilantro
Sea salt and black pepper to taste
Prepare the shrimp – In a large bowl combine the coconut milk, water, orange juice, lime juice, hot sauce and coconut aminos. Add the shrimp and toss to coat. Cover and refrigerate for 1-2 hours.
Just before you’re ready to grill the shrimp, prepare the cauliflower rice and avocado cream. To make the avocado cream, combine all of the cream ingredients (avocado flesh, coconut milk, olive oil, lime juice, parsley, honey and salt) in a blender or food processor. Puree until smooth. Transfer to a bowl and set aside.
To make the cauliflower rice, pulse the cauliflower florets in a food processor until the texture is rice-like. (Do this in batches). Heat the oil in a large skillet over medium heat. Add the “riced” cauliflower and onion. Cook, stirring occasionally, for 6-8 minutes, or until the onion is softened. Add the garlic and sauté for 1 minute. Add the ginger, coconut aminos and sesame oil. Stir to combine. Stir in the pineapple and parsley. Season to taste with salt and pepper. Remove from heat and cover to keep warm.
Heat a grill to medium-high. Remove the shrimp from the marinade (reserving the marinade) and thread onto grilling skewers. Oil the grill grates. Grill the shrimp for 2-3 minutes, brushing with the marinade occasionally. Flip and grill for an additional 2-3 minutes, brushing with the marinade occasionally, until cooked throughout.
Serve the cauliflower rice with the shrimp skewers and a drizzle of the avocado cream on top.