Low Carb Curry Shrimp on Cauliflower Rice
Low carb curry shrimp
  1. 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
  2. Chop up green beans and peppers, sautee in coconut oil until soft
  3. Add in shrimp and sautee until almost cooked
  4. Add in curry and coconut cream, stir to blend and let simmer until shrimp is fully cooked
  5. Serve on top of cauliflower rice