Cauliflower Rice Bowl With Shrimp
10m prep 15m cook 25m ready
A quick and flavorful laksa-inspired dish made with cauliflower rice, green beans, and shrimp, topped with toasted coconut and served with lime wedges.
Ingredients
- 1 1/4 cup water
- 20 oz frozen cauliflower rice
- 8 oz green beans trimmed and halved crosswise into 2-inch lengths
- 8 oz medium shrimp peeled, deveined, and tails removed, split in half lengthwise
- 2 tsp fish sauce
- 1/4 cup unsweetened coconut flakes toasted
- lime wedges
- Laksa Paste
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.6 mg
- Iron: 1.61 mg
- Magnesium: 38.3 mg
- Phosphorus: 105 mg
- Potassium: 395 mg
- Zinc: 0.62 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 1/4 cup water
- 20 oz frozen cauliflower rice
- 2 tsp fish sauce
- lime wedges
- Laksa Paste
Prepare
- 8 oz green beans, trimmed and halved crosswise into 2-inch lengths
- 8 oz medium shrimp, peeled, deveined, and tails removed, split in half lengthwise
- Toast 1/4 cup unsweetened coconut flakes
Let's Cook
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Step 1.
Heat a 12-inch skillet over medium heat for 1 minute.
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Step 2.
Add the laksa paste and 1¼ cups water to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
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Step 3.
Stir in the frozen cauliflower rice and the trimmed and halved green beans. Cover and cook, stirring occasionally, until the cauliflower rice is warmed through, about 6 minutes.
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Step 4.
Stir in the shrimp (split in half lengthwise). Cover and cook until the shrimp are cooked through, 4 to 6 minutes.
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Step 5.
Remove the skillet from heat. Stir in the fish sauce and season with salt to taste.
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Step 6.
Divide the mixture among individual serving bowls. Sprinkle with toasted coconut flakes and serve with lime wedges.
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