Coconut Milk Shrimp (over Cauliflower Rice) Jump to RecipeCoconut Milk Shrimp is a slightly-spicy shrimp dish that’s good served over Cauliflower Rice, or use regular rice if you prefer! No matter how you eat it, this shrimp with coconut milk is a delicious healthy dinner that’s loaded with flavor.Coconut Milk Shrimp (served over Cauliflower Rice) started with a no-longer-online recipe using coconut milk I found in Fine Cooking, but I used fewer shrimp to make it more budget-friendly, added more veggies to stretch the shrimp even more, and served it over my favorite to make it a low-carb dish.And coconut milk + shrimp; how could that possibly not be delicious! and and I experimented with this three times to get just the results we wanted, and after the first time we made it we had to negotiate to see who would get the leftovers.

So I think I can safely say that the Coconut Milk Shrimp recipe is just as good reheated as it is right after you make it.Just be careful not to overcook the shrimp and you’ll love this dish! And if you’re a fan of shrimp, red peppers, and coconut milk, I hope you try it soon! What ingredients do you need for this recipe? (This is only a list of ingredients; please scroll down for complete printable recipe.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.) frozen shrimp, thawed overnight in fridge canned petite-diced tomatoes Ca

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