NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 tbsp Coconut oil

0.25 cup Full-fat coconut milk

0.25 cup Cooked jasmine rice

1 cup Cauliflower rice

0.5 cup Red bell pepper

1 cup Baby spinach

1 tbsp Red curry paste

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium-high heat until shimmering.

• 2

  Season the shrimp with sea salt and black pepper, then add them to the skillet in a single layer.

• 3

  Sear the shrimp for 2 minutes per side until pink and opaque, then remove them from the pan and set aside.

• 4

  In the same skillet, add the sliced red bell pepper, minced garlic, and grated ginger, sautéing for 3 minutes until fragrant.

• 5

  Stir in the red curry paste and cook for 1 minute to toast the spices and deepen the flavor.

• 6

  Pour in the full-fat coconut milk and lime juice, whisking to combine and bringing the mixture to a gentle simmer.

• 7

  Add the baby spinach to the skillet and stir for 1 minute until the leaves are just wilted.

• 8

  Return the cooked shrimp to the pan and toss thoroughly to coat in the velvety coconut sauce.

• 9

  In a separate bowl, fluff the jasmine rice and cauliflower rice together to create a light, high-volume base.

• 10

  Spoon the shrimp curry over the rice blend and garnish with freshly chopped cilantro before serving.