I had no intention of writing a blog post about this recipe, but it’s just too good not to share. This recipe is the result of me craving Thai food, having a little extra time to spend in the kitchen, and recently getting an Amazon Prime grocery delivery.
William said this recipe belongs on my “greatest hits” list. It only makes enough for about two people, so I recommend doubling or tripling the recipe if you plan to make it for more people.
If you prefer white rice over cauliflower rice, make the rice as directed but substitute the coconut milk and lime juice for water in a 3/4 to 1/4 ratio.
Low-Carb Coconut Lime Shrimp Curry with Cauliflower Rice
Ingredients
Scale
For the shrimp
- 1 tbsp coconut oil
- 2 tsp minced ginger
- 2 cloves garlic
- 1 tsp curry powder
- 1 tsp cayenne pepper (can omit if you don’t like spice)
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1 1/2 cups unsweetened coconut milk
- 2 tbsp lime juice
- 1 tbsp fish sauce (can omit if you don’t have)
- 1 lb shrimp
- Cilantro for garnish
For the cauliflower rice
- 1 tbsp coconut oil
- 2 tsp minced ginger
- 16 oz cauliflower rice
- 1/2 tsp salt
- 3/4 cup unsweetened coconut milk
- 1/4 cup lime juice
Instructions
- Melt coconut oil in pan. Add ginger and garlic and saute on low until soft, about 2 minutes.
- Add curry powder, cayenne pepper, turmeric, and coriander to pan and mix with ginger and garlic.
- Pour in coconut milk and lime juice and stir to combine. Let simmer for about 10 minutes to reduce liquid.
- Add shrimp and cook another 10 minutes.
the cauliflower rice
- Melt coconut oil in pan. Add ginger and saute on low until soft, about 2 minutes.
- Add cauliflower rice and salt and cook 2 minutes.
- Stir in coconut milk and lime juice and simmer for 10 minutes, or until the liquid evaporates.
- Combine cauliflower rice with shrimp and sauce in bowl and garnish with cilantro.
