Shrimp, Cauliflower, Cilantro/Crunch

Ingredients

• 0.25 head cauliflower
• 1 bunch cilantro leaves
• 8 medium peeled shrimp
• 0.5 Organic lemon
• 4 tbsp rapeseed oil
• 3 tbsp coconut milk
• Sea salt
• chili powder
• 3 tbsp breadcrumbs
• 3 tbsp rolled oats

Instructions

1. 1.

   Wash, trim and slice the cauliflower into thin rounds. Wash the lemon and cut it into slices. Wash the cilantro and chop.

2. 2.

   Sauté cauliflower slices in 2 tbsp rapeseed oil in a large pan. After 2 minutes add shrimp and lemon slices and cook until done. Add coconut milk, cilantro – set aside some for garnish – salt and chili powder and stir. Transfer to a deep plate and keep warm.

3. 3.

   Wipe out the pan and in the remaining rapeseed oil fry the breadcrumbs and rolled oats until crisp. Sprinkle over the shrimp as a topping and dust with cilantro.