Coconut Shrimp Curry and Cauliflower Rice
Ingredients:
Cauliflower Rice
- 1 bunches Cauliflower cut into pieces
- 1 tbsp Coconut Oil
Shrimp Curry
- 1 lb Shrimp large to extra large, peeled and deveined
- 1 tbsp Coconut Oil
- 1 c Onions diced
- 1 Bell Peppers red, diced
- 3 cloves Garlic minced or pressed
- 1 tbsp Fresh Ginger peeled and minced
- .25 tsp Cayenne Pepper Flakes
- .25 tsp Turmeric
- 2 tsp Curry Powder
- 14.5 oz Diced Tomatoes 1 can
- 13.5 oz Full Fat Canned Coconut Milk 1 can
- 2 tbsp Lemon Juice
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- .5 bunches Fresh Cilantro rinsed and chopped
Instructions:
Cauliflower Rice
- In a large skillet over medium heat, heat 1 tbsp coconut oil. Add cauliflower rice and season with salt. Cook until soft, 5 minutes. Transfer to a large bowl and return skillet to stove.
Shrimp Curry
- Heat the coconut oil in a medium size skillet. To it add the onion and red bell pepper, and cook for 3 or 5 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, cayenne, black pepper, salt, turmeric and curry powder. Cook for another minute.
- Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp and lemon juice and cook for another 2 minutes or until the shrimp are pink and cooked through.
- Serve shrimp curry over cauliflower rice and top with chopped cilantro
Nutrition
Calories: 446kcal | Carbohydrates: 17g | Protein: 27g | Fat: 31g | Saturated Fat: 26g | Cholesterol: 285mg | Sodium: 1491mg | Potassium: 681mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1165IU | Vitamin C: 61.7mg | Calcium: 230mg | Iron: 5.5mg
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