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)
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)