Craving Thai Curry. Craving Shrimp. Shrimp and Curry? Match made in heaven.
I had a slew of veggies from my CSA box that I chopped up and sauteed in coconut oil. Add in some shrimp, green curry sauce and coconut cream, and you have a high fat low carb curry shrimp meal.
What’s that? You want to have it on rice to absorb the liquid? No problem.
Hack up a cauliflower, nuke it in the microwave while sauteing dinner, and you got yourself a nice, fluffy bed of “rice” to serve your curry shrimp on.
And you know what makes it all sorts of EXTRA GREEN and extra healthy? Throw in a 1/2 cup of pureed spinach. Won’t affect the flavor, but will add some great extra color.
Fluffy bed of “rice” is fluffy
Low Carb Curry Shrimp on Cauliflower Rice
Ingredients
- 0.5 heads Cauliflower
- 0.5 pounds Green Beans
- 5 Sweet Peppers i used gypsy peppers and mini sweet peppers that came in my csa box - bell peppers work as well
- 0.5 cups Pureed Spinach ~4oz spinach, blended
- Coconut Oil
- Shrimp
- 4 tablespoons Coconut Cream/milk
- 0.5 cups Green Curry*
Instructions
- Chop up the cauliflower and process in food processor until 'riced'. Place in microwave safe bowl, sprinkle some water on it, and microwave for 12 minutes, stopping every four minutes to stir
- Chop up green beans and peppers, sautee in coconut oil until soft
- Add in shrimp and sautee until almost cooked
- Add in curry and coconut cream, stir to blend and let simmer until shrimp is fully cooked
- Serve on top of cauliflower rice
PREPARE TO BE EATEN
*I see on Amazon the reviews are poor for the Trader Joe’s Green Curry but we really liked it. It can be pretty spicy but the coconut cream mellowed out the spice (I am extremely sensitive/intolerant to spice, so if I can eat it, anyone can eat it). We thought it was very tasty (although I didn’t love it until AFTER I added the coconut cream), so I would love to hear your opinion on this or another green curry.
She kind of looks like one of the shrimp, flopped over on her side.
Gail says
I made this tonight and it was so delicious. I didn’t need to add any salt at all, because the green curry paste had plenty of seasoning. I used “Asian Creations” brand green curry paste. I almost salted the vegetables as they were sautéing out of habit, but was glad I didn’t. It would have been too salty with salt added at any stage. I loved the addition of pureed spinach for color and extra nutrition. I put about 3 cups of packed baby spinach leaves and about 1/2 cup of water in the food processor. It was a great addition to the sauce.
Anyway, I want to thank you for this recipe! I am only in my second week of eating low carb (but down 11 pounds already!) and this recipe is such a variation on the typical meat and green veg dishes I have been making so far. Dishes like these make it feel sustainable not just as a diet, but something I can live by.
This is one of my favorite recipes I’ve ever made carbs or no carbs, and it will be in high rotation. Thanks so much!
Sparky says
YAY This makes me SOOOOOOOOO happy to hear! And wow, 11 pounds, that is awesome. If you find any other good recipes, or have any requests on a certain type of recipe, please share with me.
Keep it up and keep in touch! xo
Sarah