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HOW-TO STOCK YOUR PANTRY FOR EASY DINNERS!
BETH’S 15-MINUTE SHRIMP CURRY
WITH CAULIFLOWER RICE
*Printable recipe here* http://bit.ly/2uxlNIe
1 tbsp (15 ml) coconut oil
1 yellow onion, sliced into half-moons
1 clove of garlic, minced
2 tsp (10ml) fresh ginger, grated
2 tsp (10ml) curry powder
2 (15-oz) cans lite coconut milk (806 ml total)
1 (15-oz) can diced tomatoes with juice (425g)
¼ tsp (1.25ml) salt
1lb (450g) frozen shrimp, tail on
2 tbsp (30ml) cilantro
juice of a lime
For Cauliflower Rice:
1 tsp (5ml) Coconut Oil
1 (12-oz) bag frozen cauliflower rice
salt/pepper to taste
Wedge of lime
Freshly chopped cilantro
In a large non-stick skillet, add 1 tsp of coconut oil, spread to coat. Add frozen cauliflower rice. Shake pan to form a single layer. Place lid on the skillet and “steam for 3-4 minutes”.
Meanwhile, In a large pot melt 1 tbsp coconut oil. Then add onions, garlic, and ginger. Saute for a few minutes, once fragrant add the curry powder. Continue to cook for 2-3 minutes more.
Then add the coconut milk, diced tomatoes, and salt. Then add shrimp. Simmer until shrimp are cooked through and pink.
Add the juice of 1 lime, and cilantro.
Then season cauliflower rice with lime zest, salt, and pepper. Place “rice” in a shallow bowl, spoon curry on top and garnish with more cilantro.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.