From The Sugar Happy Kitchen: Asian Shrimp Coconut Chili Rice Bowl 10.3 Carbs

Thai cuisine is one of my favorite food groups. This East Asian recipe will satiate your rice dish craving with my lower carb keto version. I tend to under salt most of my dishes. Make sure to sample the food when cooking the ingredients to get the right salt balance you prefer.


Make yourself an herbal pot of peppermint delight tea to have with this dish.



1 Tablespoon coconut oil

3 Stalks of fresh green onions

2 Large cloves of garlic

1/10 of an ounce of fresh ginger (about the size of two medium garlic cloves) 

2 Cups of freshly chopped red cabbage

1/2 Yellow bell pepper

4 Cups fresh frozen Cauliflower rice

4 Ounces of Thai Chili paste

1 Cup coconut cream- extra thick 

1 pound of shrimp


Cooking Instructions:

Heat 1 tablespoon of coconut oil in a pan 

Sauté and brown chopped fresh garlic, ginger, green onions, and red cabbage together

Add and sauté cauliflower rice and thinly sliced yellow bell pepper

Add 4 ounces of Thai paste and ½ cup of coconut cream


In a separate pan place washed shrimp with 1/2 cup of coconut cream with a lid on low heat to steam and cook the shrimp for 5 minutes.

Add the steamed shrimp with the coconut cream into the stir fry and cook for another 2 cook minutes


Nutrition Facts:

Serving Size 5

153 Calorie, Total fat 10.1g, Saturated Fat 9.3g, Cholesterol 0g, Sodium 310mg, Total Carbohydrates 12.9, Fiber 2.6g, Total Sugar 7.2g, Protein 3.3g

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