Coconut Shrimp Curry with Cauliflower Rice
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Servings
4 -6
Coconut Shrimp Curry with Cauliflower Rice
Report
Coconut Shrimp Curry with Cauliflower Rice - A variety of vegetables and shrimp in a warm, flavorful coconut curry sauce that's full of depth.
Share:
Ingredients
- 1 pound Shrimp
- 2 Tablespoons coconut oil
- 1/2 /2 yellow onion thinly sliced, medium
- 4 garlic finely chopped, cloves
- 1/2 /2 teaspoon ginger grated, fresh
- 1 red bell pepper thinly sliced
- 2 carrot peeled into ribbons, large
- 3 Tablespoons curry powder
- 1 teaspoon cumin ground
- 1/4 /4 teaspoon Coriander
- 1 teaspoon salt more to taste, sea salt
- 1 coconut milk can
- 3/4 /4 cup green beans frozen
- 1 lime
- 1 cauliflower head
- 1 Tablespoon cilantro plus more for garnish
Instructions
- Boil cauliflower for 20-30 minutes until tender.
- Pat shrimp dry and season with salt and pepper.
- Heat coconut oil in a large skillet (or dutch oven) over medium heat. Cook shrimp, 2-3 minutes per side until just pink and translucent. Remove from pan and set aside.
- Add onion, cook for 2-3 minutes. Add garlic, ginger, bell peppers, and green beans; cook for 1 minute.
- Add spices and stir for 30 seconds. Whisk in coconut milk. Cook for 5-7 minutes uncovered (if using fresh green beans, you will want to cook for a bit longer). Add shrimp back and simmer for 2-3 minutes. Drizzle with lime juice.
- CAULIFLOWER RICE: Once cauliflower is cooked, add to food processor and pulse until texture resembles rice. Stir in cilantro and salt to taste.
- Serve curry over cauliflower rice and garnish with additional cilantro.
Notes
- You can use frozen cauliflower and it will turn out just as great!
- Fresh green beans are excellent in this dish - just be sure to cover and cook the curry longer if you're using them!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
