Red Curry Shrimp Skillet

1 tablespoon olive or coconut oil

1 small onion, chopped

2 cloves garlic, minced

2 teaspoons minced fresh ginger

1 can (14 ounces) coconut milk

2 tablespoons Thai red curry paste

1 tablespoon coconut aminos or soy sauce

1 pound peeled and deveined large shrimp

4 cups fresh baby spinach

1 tablespoon fresh lime juice, plus lime wedges for serving

1 package (16 ounces) cauliflower crumbles, or 4 cups raw cauliflower rice

Torn fresh basil (optional)

Lime wedges

In a skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the coconut milk, curry paste, and coconut aminos. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the shrimp and cook, stirring occasionally, until opaque, about 5 minutes. Remove from the heat and stir in the spinach and lime juice.

Meanwhile, prepare the cauliflower crumbles/rice according to the package directions. Serve the shrimp curry over the cauliflower. Top with the fresh basil and serve with lime wedges.

(Ref: The Whole30 Fast & Easy; Melissa Hartwig)



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