Who doesn’t love curry?! This delicious and easy recipe is a modified version of Melissa Hartwig’s red curry shrimp, found in her Whole30 Fast and Easy cookbook. This wonderful recipe can be used with beef or chicken if you aren’t a shrimp person. Just modify the time to cook the meat. Worried about it being family friendly? No problem! There is very little spice in this dish and the kids will gobble it up when served over rice. Of course, those of us doing a round of Whole30 will eat the curry over cauliflower rice. I added red peppers to my recipe because I love the added color and flavor that the peppers bring to the dish. If you are trying to avoid nightshades, just omit the peppers from your recipe. This flavorful dish is on heavy rotation in our house and hope it will be in yours too!
Red Curry Shrimp with Cauliflower Rice
Red Curry Shrimp with Riced Cauliflower
Print RecipeIngredients
- 1 tbsp coconut oil
- 1 small onion, chopped
- 1/2 red pepper, sliced
- 2-3 cloves of garlic, minced
- 2 tsp of minced fresh ginger
- 1 13.5 can of coconut milk
- 2 tbsp of Thai red curry paste
- 1 tbsp coconut aminos
- 1 lb of peeled and deveined shrimp (if you are using frozen, be sure to thaw in cold water and dry well)
- 4 cups of fresh spinach
- 1 tbsp fresh lime juice
- 1 package of frozen riced cauliflower
- torn fresh basil
- lime wedges
Instructions
I prepare the cauliflower rice while I prep the curry.
In a large skillet, add a tbsp of ghee or avocado oil. When hot, add the riced cauliflower.
Cook according to the package (generally 5-10 minutes).
Remove from skillet and set aside.
Wipe down skillet and heat the coconut oil. Stir in the onions and peppers. Cook until tender (about 3-4 minutes)
Add the garlic and the ginger. Continuously stir for about 1 minute, until fragrant.
Add coconut milk, curry paste, and coconut aminos. Stir and bring to a boil.
Reduce heat and simmer for 5 minutes.
Add the shrimp and cook until opaque (about 5 minutes). Be sure to turn the shrimp half way through to cook evenly.
Remove from heat and stir in fresh spinach and lime juice.
Serve with torn basil and lime wedges over the riced cauliflower.
1 Comment
Whole30 January Jumpstart (Week #4) | Make n Curate
January 31, 2020 at 1:08 pm[…] Dinner: Red Curry Shrimp with Riced Cauliflower […]