For Shrimp:

  • 1 lb fresh shrimp, deveined
  • 1 large lime, juiced, plus a couple lime wedges for garnish
  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 2 scallions, diced
  • a couple handfuls of fresh baby spinach

For Cauliflower Puree:

  • 1 lb cauliflower, steamed
  • 1/2 cup chicken or seafood stock
  • 2 tablespoons coconut milk
  • 1.5 tablespoons ghee (clarified butter)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste


  1. Toss shrimp, lime juice, olive oil, minced garlic and seasonings together in a bowl and let marinate 1-3 hours
  2. Break cauliflower into smaller pieces and steam until tender, ~10-15 minutes
  3. Transfer to blender and add stock, coconut milk, ghee and garlic powder
  4. Blend until smooth and season with salt and pepper to taste
  5. Remove shrimp from bowl and add to skewers
  6. Cook on a ghee or oil coated grill or pan on medium-high heat for a few minutes on each side until shrimp are pink and slightly opaque with red tails (be careful not to overcook)
  7. Season with salt and pepper to taste
  8. Spread the spinach between two bowls, add a hefty amount of cauliflower puree to each bowl, plunk your desired amount of shrimp on top, then drizzle with ghee, sprinkle scallions, and add lime wedges to serve

Recipe slightly adapted from Paleo Paparazzi.