Yield: 4 servings (serving size: 3/4 cup cauliflower rice, 4 oz. shrimp, & 3/4 cup sauce)Author: Ann Taylor Pittman
Shrimp and Vegetable Curry with Cauliflower Rice
prep time: 8 minscook time: 12 minstotal time: 20 mins
How about a 20-minute dinner that tastes like it took an hour? That's loaded with vegetables, too? This recipe delivers all that and is mild enough—and creamy enough—to satisfy everyone at the table. My kids hugged me after eating this, and I'll take that as pretty darn high praise! Do take note that it's a bit of a splurge. Though the calories are low (under 400 calories), the saturated fat is on the high side; try to balance out the rest of your day with food that's lower in sat fat. I do think it's worth it to go full fat with the coconut milk here for the most satisfying, creamy texture. Just think of it as a splurge, something to enjoy every now and then. Or hell, maybe once a week! And don't forget to squeeze on a little lime juice before tucking in; it's the perfect finishing touch, brightening the whole bowl.
ingredients:
2 Tbsp. canola oil, divided
1 cup vertically sliced yellow onion
1 medium zucchini, chopped
5 garlic cloves, minced and divided
1 Tbsp. red curry paste (I used Thai Kitchen)
1 tsp. brown sugar
2 tsp. fish sauce
1 (13.6-oz.) can coconut milk (full-fat)
1 lb. raw large shrimp, peeled and deveined
6 oz. fresh baby spinach
1 lb. riced cauliflower (I used fresh, not frozen)
1/4 cup chopped fresh cilantro, plus more for garnish
Thinly sliced Fresno or red jalapeño peppers (optional)
Lime wedges
instructions:
Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion and zucchini; sauté 3 minutes. Add half of garlic; sauté 2 minutes. Add curry paste; cook 30 seconds, stirring constantly. Stir in sugar, fish sauce, and coconut milk; bring to a simmer.
Add shrimp; cover and cook until shrimp are almost done, about 2 minutes. Add spinach; cover and cook until spinach wilts, about 2 minutes. Stir gently to combine.
Meanwhile, heat another large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add cauliflower and remaining half of garlic; sauté until crisp-tender, about 4 to 5 minutes. Stir in chopped cilantro. Divide cauliflower rice evenly among 4 bowls; top evenly with shrimp and sauce. Top with Fresno/jalapeño slices and additional cilantro, if desired. Serve with lime wedges.
