BETH’S 15-MINUTE SHRIMP CURRY WITH CAULIFLOWER RICE
Serves 4
Printable recipe here http://bit.ly/2uxlNIe
INGREDIENTS:
1 tbsp (15 ml) coconut oil
1 yellow onion, sliced into half-moons
1 clove of garlic, minced
2 tsp (10ml) fresh ginger, grated
2 tsp (10ml) curry powder
2 (15-oz) cans lite coconut milk (806 ml total)
1 (15-oz) can diced tomatoes with juice (425g)
¼ tsp (1.25ml) salt
1lb (450g) frozen shrimp, tail on
2 tbsp (30ml) cilantro
juice of a lime
For Cauliflower Rice:
1 tsp (5ml) Coconut Oil
1 (12-oz) bag frozen cauliflower rice
lime zest
salt/pepper to taste
Garnish:
Wedge of lime
Freshly chopped cilantro
METHOD:
In a large non-stick skillet, add 1 tsp of coconut oil, spread to coat. Add frozen cauliflower rice. Shake pan to form a single layer. Place lid on the skillet and “steam for 3-4 minutes”.
Meanwhile, In a large pot melt 1 tbsp coconut oil. Then add onions, garlic, and ginger. Saute for a few minutes, once fragrant add the curry powder. Continue to cook for 2-3 minutes more.
Then add the coconut milk, diced tomatoes, and salt. Then add shrimp. Simmer until shrimp are cooked through and pink.
Add the juice of 1 lime, and cilantro.
Then season cauliflower rice with lime zest, salt, and pepper. Place “rice” in a shallow bowl, spoon curry on top and garnish with more cilantro.
Enjoy!!