This weekend we’re going skiing with our friends Allie & Raven in Vermont. We planned this months ago, so I’m pumped that it’s FINALLY here! Last night we went to Trader Joe’s to stock up on cheap wine, cheese, and other
unhealthy delicious snacks. Since this weekend will be full of cheese, carbs, boxed brownie sundaes, and wine, we went for something a little lighter for dinner last night: Coconut Shrimp & Cauliflower Stir-fry. Brown rice beefs it up to make you feel like you’re still eating something, which is what I crave in these sub-zero temps. The flavors in this dish take on a decidedly summery vibe – as Kevin commented, “This makes me want to go to a tropical island” – so we’ll be recycling this one when it’s not skiing weather outside.
Coconut Shrimp & Cauliflower Stir-fry
2 + 2 tbsp olive oil
1 head cauliflower, cut into florets
3 heads baby bok choy, sliced
1 lb shrimp, peeled & deveined
3 cloves garlic, chopped
1 tbsp honey
2 tsp sesame oil
1/4 cup roasted coconut flakes
cooked brown rice
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sauté the cauliflower until it just starts to brown, about 5 minutes. Add the bok choy and continue cooking until it starts to soften, another 3-4 minutes. Remove the vegetables to a plate.
2. Add the remaining 2 tbsp oil to the pan. Add the shrimp and sauté until opaque and pink, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the vegetables back in and stir in the honey, sesame oil, and season with salt & pepper.
4. Serve over brown rice and garnish with coconut flakes.