Creamy Coconut-Ginger Shrimp Curry with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut-Ginger Shrimp Curry with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Ginger Shrimp Curry with Cauliflower Rice

Savor a vibrant medley of succulent shrimp simmered in a creamy, spiced coconut-ginger sauce paired with fluffy cauliflower rice and crisp red bell pepper. This dish bursts with the lively kick of fresh ginger and garlic, balanced by a zesty lime finish and the mellow sweetness of light coconut milk, making it a delightful, well-rounded meal.

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NUTRITION

335kcal
Protein
39.6g
Fat
16.3g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/3 cup Light Coconut Milk

1.5 tsp Coconut Oil

1 cup Cauliflower Rice

1/2 medium Red Bell Pepper

1 cup Spinach

1 tbsp Fresh Ginger

2 cloves Garlic

1 tbsp Lime Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the coconut oil in a medium pan over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.

  • 2

    Add the shrimp to the pan. Sauté for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 3

    Pour in the light coconut milk and add the red bell pepper slices. Stir well and let the mixture simmer for 3-4 minutes so the flavors meld.

  • 4

    Stir in the spinach and allow it to wilt, then squeeze in fresh lime juice. Season with salt and black pepper to taste.

  • 5

    Meanwhile, prepare the cauliflower rice by either lightly steaming or microwaving it until just tender, about 2-3 minutes.

  • 6

    Plate the cauliflower rice as the base and spoon the shrimp curry over the top. Serve warm and enjoy your nutritious, flavorful meal.

Creamy Coconut-Ginger Shrimp Curry with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut-Ginger Shrimp Curry with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Ginger Shrimp Curry with Cauliflower Rice

Savor a vibrant medley of succulent shrimp simmered in a creamy, spiced coconut-ginger sauce paired with fluffy cauliflower rice and crisp red bell pepper. This dish bursts with the lively kick of fresh ginger and garlic, balanced by a zesty lime finish and the mellow sweetness of light coconut milk, making it a delightful, well-rounded meal.

NUTRITION

335kcal
Protein
39.6g
Fat
16.3g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/3 cup Light Coconut Milk

1.5 tsp Coconut Oil

1 cup Cauliflower Rice

1/2 medium Red Bell Pepper

1 cup Spinach

1 tbsp Fresh Ginger

2 cloves Garlic

1 tbsp Lime Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the coconut oil in a medium pan over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.

  • 2

    Add the shrimp to the pan. Sauté for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 3

    Pour in the light coconut milk and add the red bell pepper slices. Stir well and let the mixture simmer for 3-4 minutes so the flavors meld.

  • 4

    Stir in the spinach and allow it to wilt, then squeeze in fresh lime juice. Season with salt and black pepper to taste.

  • 5

    Meanwhile, prepare the cauliflower rice by either lightly steaming or microwaving it until just tender, about 2-3 minutes.

  • 6

    Plate the cauliflower rice as the base and spoon the shrimp curry over the top. Serve warm and enjoy your nutritious, flavorful meal.