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Luscious Red Curry Shrimp and Cauliflower Rice

April 9, 2018

Hey guys! I LOVE LOVE LOVE this recipe! Not only do I love shrimp, but I love how fast it cooks! In all honesty, this recipe may seem like it has a lot of ingredients because of the amount of vegetables, but when is it ever a bad idea to consume as many vegetables as possible? Especially ones of different colors?

 

 I hope you love my soft and sassy shrimp and veggie curry just as much as I do! Enjoy! Oh, and just so you know this dish contains 4 servings!

 

Ingredients

1 head of cauliflower, minced into rice (or you can purchase it already chopped in the bag).
2 lbs shrimp, peeled and deveined 
1 red bell pepper, medium diced
1 small zucchini,  sliced in half moons
1 small yellow squash, sliced in half moons
1 cup mushrooms, sliced
1 small onion, diced
4 cloves garlic, minced
1 small piece of ginger, peeled
Zest and juice of one lime
1-2 tablespoons red curry paste
2 tablespoons of coconut/avocado oil
1-2 cans of coconut milk
1 tablespoon of Pink Himalayan Salt, divided
1/2 teaspoon black pepper

Method

1. Preheat oven to 400 degrees. 
2. Prepare cauliflower as listed above. Spray a baking sheet with cooking spray and place cauliflower on sheet. Sprinkle with salt and pepper. Roast the cauliflower for 20 minutes.
3. While the cauliflower is roasting, prepare the vegetables as listed above, set aside. Peel and devein the shrimp, place in a bowl, and sprinkle with salt and pepper. 
4. Place a large saute pan over medium-high heat. Add the oil. Allow the oil to spread over the pan. Once the oil is spread and gets hot (after 30 seconds), add the chopped garlic, onion, bell pepper, squash, zucchini, and mushrooms. Stir and saute and allow the veggies to caramelize. Add a sprinkle of salt and pepper. 
5. After the vegetables become soft (about 10 minutes), add the shrimp and the curry paste. You can add 1-2 tablespoons of curry paste, depending on how spicy you like your curries to be. Stir and saute. Using a microblade or grater, grate fresh ginger directly into the pan, about a teaspoon worth. 

6. Add 1 can of coconut milk. Ingredients must be submerged in the coconut milk, if they are not submerged, add the other can of coconut milk. Allow the milk to come to a boil, turn the heat down, and simmer for another 5 minutes. Grate the lime zest and juice directly into the coconut milk. Add salt and pepper to taste. 

7. Place a half a cup of cauliflower rice into a bowl. Pour 1 cup of curry on top. Garnish with fresh chopped basil.

 

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