Try the lighter take on a luxurious Southern classic. Succulent, spicy shrimp and creamy coconut rice combine with onion and sweet corn for a surprisingly easy seafood brunch or dinner.
Recipe yields 6 servings
Rinse shrimp and pat dry. In a skillet, heat 1 tablespoon of the oil over medium heat. Add half of the garlic and the shrimp and cook until the shrimp turn pink, about 3 minutes. Remove shrimp from skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the corn, onion and remaining garlic and sauté for 2 to 3 minutes, or until the vegetables begin to soften. Add the cauliflower rice, paprika, jalapeño, spinach and coconut milk and stir. Reduce the heat to medium low, cover and cook for 5 minutes. Stir in the cheddar cheese and cook until the cheese is melted, about 2 minutes.
Remove the skillet from the heat. Season with the salt and black pepper to taste. Garnish with red-pepper flakes, if desired, and basil.