Shrimp Pilaf
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 12 large shrimp (about 16 medium size), thawed, peeled and deveined
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground turmeric
  • 2 tablespoons avocado oil
  • 3 whole cloves
  • 2 bay leaves
  • 1 2-in cinnamon stick
  • ¼ of a medium size red onion, thinly sliced
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 1 teaspoon lemon juice
  • 2½ cups fresh or frozen cauliflower rice
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground turmeric
  • 6-8 strands of saffron (optional)
  • ¼ cup water
  • Additional chopped fresh cilantro for garnish
  1. In a small bowl, add the shrimp, sea salt and turmeric. Mix using your hands and keep aside for 10 minutes.
  2. Heat a stainless steel skillet or wide bottomed saucepan and add the avocado oil. Turn heat to low and add the whole cloves, bay leaves and cinnamon stick. Stir for 30 seconds and then add the sliced onions.
  3. Saute for 2-3 minutes until the onions turn golden brown. Turn heat to low and then add the marinated shrimp and all the rest of the ingredients including the water. Stir to mix well.
  4. Cover and cook for 5 to 7 minutes or until the shrimp are just cooked and all the water is evaporate.
  5. Discard whole spices and garnish with fresh cilantro before serving.
Recipe by Autoimmune Wellness at