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Beth’s 15-Minute Shrimp Curry (REAL-TIME RECIPE!)



Serves 4

Printable recipe here


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


Wedge of lime

Freshly chopped cilantro


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.


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