Ginger Wanko

Shrimp Curry

with

Cauliflower Rice

 
 

Ingredients

  • 2 dozen raw medium shrimp, defrosted and peeled (I use the 2 lb bag from Costco)

  • Avocado or Extra Virgin Olive Oil

  • Salt & pepper

SPICE RUB: 

  • 1 tsp turmeric powder

  • 1 tsp smoked paprika

  • ½ tsp cayenne pepper

SAUCE: 

  • 1/2 cup red or yellow onion, finely chopped

  • 3 cloves garlic, minced

  • ¾ cup green, or red bell pepper, finely chopped

  • 2 tbsp red curry paste, (you can use green if you prefer)

  • 1 can (13.5 oz) full-fat coconut milk

  • ¼ c chicken stock or water

  • zest and juice of 1 lime

CAULIFLOWER RICE:

  • 5 cups cauliflower rice (about 1 large head of cauliflower) - or 1-2 bags of Trader Joes Cauliflower Rice, depending on if you want leftover cauliflower rice. See my favorite things post down below for more info on this awesome TJ's produce!

  • NOTE: If you're making the cauliflower rice from scratch you'll need an extra ½ lime zested and juiced.

  • Optional: Cilantro

 Directions

Prep the shrimp: Pat them dry and add them to a bowl with the spice rub. Add 1 tsp oil and toss shrimp, coating them well. Place them back in the fridge until you're ready to cook them. 

Sauce: Preheat a non-stick pan on medium heat with 1 Tbl oil. Add the onion, ¼ tsp salt, a little fresh black pepper and mix well. Cook for a few more minutes until onion begins to become transparent (about 5 minutes), stirring a few times. Add the fresh garlic and cook another 1-2 minutes, then add the curry paste and cook 1 minute. Add the coconut milk and chicken stock to the pan along with the lime zest and lime juice and ¼ tsp salt. Bring the milk to a simmer over low heat and allow it to reduce by ⅓ to ½. 

Cauliflower Rice: If you're using the Trader Joes version follow the instructions on the bag. For a from scratch version - you'll preheat a large non-stick pan with 2 tsp oil for 1-2 minutes over medium heat. Add the riced cauliflower along with ½ tsp salt and fresh black pepper. Mix well and cook for 5-7 minutes, stirring often. You can add the lime zest and juice from ½ the lime. Cilantro is optional. Taste and add more salt, pepper and/or lime juice if needed. 

Shrimp: In a separate pan (I love using a cast iron skillet) - preheat the pan. Add 1 Tbl of oil and ½ the shrimp. Cook one side until it begins to lose it's transparency (about 2 minutes), and turn each shrimp. Continue cooking another 2-ish minutes. Once they are cooked - remove from pan, add another dash of oil and cook the second batch of shrimp. 

Serve the shrimp atop the cauliflower rice and pour the curry sauce over top. 

Leftovers: Keep refrigerated in airtight container for up to 4-5 days or you can freeze for up to 2 months.

 

Let me know if you make this how you like it! Everyone in our household loves it! Remember, you can also make this with green curry if you have that on hand!