As I write this, I’m eating the leftovers. And it’s just as good the second time!
This satisfying dish comes together very quickly so it’s a great weeknight option.
If you’ve never tried cauliflower rice before, you have to try it! It actually takes less time than making a bag of minute rice…not kidding. And it has a surprisingly similar texture to rice.
Everyone in my crew ate this meal except for my son who doesn’t (yet) like shrimp in any form.
But my daughter, no doubt my biggest dinner critic, said it was “really good”.
Um…you can be sure I gave myself a hearty pat on the back as I don’t hear that too often;-)
So, definitely try this one for yourself. And let me know how it goes!
Weeknight Thai Coconut Shrimp with Cauliflower Rice
Serves 4 | Prep: 5 min | Cook: 25 min
1 lb raw shrimp, preferably ‘wild-caught’ (I bought tail-on but use whatever you like)
2 15-oz cans coconut milk
1 Tbsp Thai red curry paste (or more if you like it with a kick!)
Zest of one organic lemon or lime (about 1 Tbsp)
2 Tbsp fresh cilantro, chopped
Sea salt and fresh cracked pepper
1 head cauliflower
1 Tbsp coconut oil or olive oil
If shrimp are frozen, soak in a large bowl of water and set aside.
In a large skillet, add coconut milk, red curry paste, lemon or lime zest, cilantro and some salt and pepper. Heat to boiling and reduce heat. Simmer for 15 minutes.
Clean and cut cauliflower into large sections. Grate it right into a second skillet (large) or into a large bowl. You can also put the sections into a high-speed blender or food processor and pulse until you have cauliflower ‘rice’.
Cook the cauliflower with the coconut or olive oil in second skillet over medium heat until the texture of rice, about 5-8 minutes. Season with salt and pepper.
Once the sauce has been simmering for 15 minutes, add the shrimp. Cook for another 5-8 minutes until the shrimp is no longer pink.
Season the shrimp to taste and serve in bowls over the cauliflower rice.
Option: Add a splash of fresh lime juice and more cilantro.