How to Make Tandoori-Spiced Shrimp Over Coconut Cauliflower Mash
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In a bowl, toss shrimp with tandoori spice, avocado oil, salt, and pepper. Let marinate 10 minutes.
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Steam cauliflower florets until tender, about 8 minutes, then transfer to a blender.
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Add coconut milk to cauliflower and blend until smooth and creamy. Set aside and keep warm.
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Grill shrimp on medium-high heat for 2 minutes per side until pink and charred.
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Serve shrimp over coconut cauliflower mash, garnish with cilantro and lime wedges.
Pro Tips for Perfect Tandoori-Spiced Shrimp Over Coconut Cauliflower Mash
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large shrimp, peeled and deveined, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Tandoori-Spiced Shrimp Over Coconut Cauliflower Mash?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Tandoori-Spiced Shrimp Over Coconut Cauliflower Mash?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large shrimp, peeled and deveined?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.