In a medium bowl combine all of the ingredients for the shrimp. Mix well and marinate at least 30 minutes in the refrigerator. Make the raita by combining all of the ingredients in a small bowl, refrigerate until ready to use.
Add 2 tablespoons of the butter to a 10" or larger cast-iron skillet, add the shrimp and the marinade to the skillet and cook shrimp 2 minutes per side. Remove to a plate and set aside.
Add the remaining 2 tablespoons butter to the skillet along with the onion, garlic, ginger, and jalapeno. Cook 3 minutes until starting to soften. Add in the tomato and cauliflower rice, cook until the rice is softened about 7 minutes. Add the shrimp back to the skillet and cook a minute longer just to reheat.
To serve, top with raita, sliced cucumber, and chopped herbs.
Amount Per Serving
Calories 295Calories from Fat 126
% Daily Value*
Saturated Fat 8g50%
Vitamin A 691IU14%
Vitamin C 126mg153%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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