Cauliflower and Shrimp Chowder

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 Servings


  • 1 tablespoon coconut oil
  • 2 large leeks chopped
  • 2 cloves garlic minced
  • 3 cups low sodium chicken broth (or use bone broth)
  • 2 14-oz. cans unsweetened coconut milk
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon lemon zest
  • 1 large stalk celery chopped
  • 2 cups cauliflower florets
  • ½ pound wild caught shrimp peeled and deveined
  • 2 cups cooked cauli rice


  • In a large pot over medium heat, heat coconut oil. To the pot, add the leek and garlic and cookfor 5 minutes, until tender. To the leek mixture, add the next 4 ingredients (broth through lemonzest) and cover. Bring to a boil, then add the remaining ingredients and reduce heat to low.
  • Cover and simmer for 10 to 15 minutes, until shrimp is opaque and pink and vegetables aretender. Serve warm.
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