Tropical Shrimp & Cauliflower Rice Bowl

Prepare the Turmeric Cauliflower Rice:

1. Heat 1 tbsp of olive or coconut oil in a large pan over medium heat.
2. Add the cauliflower rice, turmeric, salt, black pepper, and garlic powder. Stir to combine.
3. Cook for about 5 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Remove from heat and set aside.

Cook the Shrimp:

1. Heat 1 tbsp coconut oil in a separate pan over medium heat.
2. Add the shrimp, minced garlic, grated ginger, salt, and black pepper. Sauté for 2-3 minutes until the shrimp start to turn pink.
3. Pour in the coconut milk, lime juice, red pepper flakes (if using), and coconut aminos. Stir to combine.
4. Let the sauce simmer for 3-4 minutes until slightly thickened and the shrimp are fully cooked.

Assemble & Serve:

1. Divide the turmeric cauliflower rice into bowls.
2. Top with the coconut-lime shrimp and spoon extra sauce over each bowl.
3. Garnish with toasted coconut flakes, fresh cilantro, and macadamia nuts if using.
4. Serve with lime wedges for extra freshness.