NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.25 cup coconut milk

1 cup cauliflower rice

1 tsp coconut oil

0.5 cup red onion

1 cup red bell pepper

1 cup baby spinach

1 tbsp red curry paste

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a large skillet, heat the coconut oil over medium-high heat.

• 2

  Add the diced red onion and sliced bell pepper, sautéing for 3-4 minutes until the vegetables are slightly softened and fragrant.

• 3

  Stir in the minced garlic, fresh ginger, and red curry paste, cooking for 1 minute to release the aromatics.

• 4

  Pour in the full-fat coconut milk and bring the mixture to a gentle simmer.

• 5

  Add the shrimp to the skillet and season with sea salt and black pepper.

• 6

  Cook the shrimp for 3-5 minutes, turning once, until they are pink and opaque.

• 7

  Stir in the baby spinach and allow it to wilt into the sauce for about 30 seconds.

• 8

  In a separate small pan or the microwave, lightly steam the cauliflower rice until tender.

• 9

  Remove the curry from heat and stir in the fresh lime juice to brighten the flavors.

• 10

  Serve the shrimp curry over the cauliflower rice and garnish with fresh cilantro.