NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.25 cup full-fat coconut milk

1 cup cauliflower rice

1 cup red bell pepper

1 tbsp red curry paste

1 tsp sesame oil

1 tsp fresh ginger

2 cloves garlic

1 tsp red chili flakes

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp cilantro

PREPARATION

• 1

  Heat the sesame oil in a large skillet or wok over medium-high heat.

• 2

  Add the sliced red bell pepper and sauté for 3 minutes until slightly softened.

• 3

  Stir in the minced garlic, grated fresh ginger, and red curry paste, cooking for 1 minute until highly fragrant.

• 4

  Pour in the full-fat coconut milk and stir in the red chili flakes, bringing the liquid to a gentle simmer.

• 5

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

• 6

  Simmer the shrimp for 3 to 4 minutes, turning once, until they are pink and opaque throughout.

• 7

  Stir in the fresh lime juice to brighten the flavors and remove from heat.

• 8

  Serve the shrimp and curry sauce immediately over steamed cauliflower rice and garnish with chopped fresh cilantro.