By JLuke Morris
Heat 1 teaspoon of olive oil in a large skillet over medium heat.
Add the shrimp to the skillet. Season with salt and pepper to taste, and cook until they turn pink and are opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the curry paste (or curry powder) and cook for about 1 minute, stirring constantly, until fragrant.
Add the cauliflower rice to the skillet and stir to coat with the curry paste. Cook for about 3-4 minutes, or until the cauliflower is tender.
Pour in the light coconut milk and bring to a simmer. Cook for another 2-3 minutes until the sauce thickens slightly.
Stir in the baby spinach and cook until wilted, about 1-2 minutes.
Add the cooked shrimp back to the skillet and stir to combine, allowing everything to heat through for about 1 minute.
Serve the shrimp and cauliflower rice curry in bowls, topped with sliced avocado. Adjust salt and pepper to taste, if necessary.
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This Main Course Seafood Curry Low Carb recipe is ready in 25 minutes and features Shrimp (peeled, deveined), Cauliflower rice, Light coconut milk and other delicious ingredients. Contains 380 calories total.
Heat 1 teaspoon of olive oil in a large skillet over medium heat.
Add the shrimp to the skillet. Season with salt and pepper to taste, and cook until they turn pink and are opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the curry paste (or curry powder) and cook for about 1 minute, stirring constantly, until fragrant.
Add the cauliflower rice to the skillet and stir to coat with the curry paste. Cook for about 3-4 minutes, or until the cauliflower is tender.
Pour in the light coconut milk and bring to a simmer. Cook for another 2-3 minutes until the sauce thickens slightly.
Stir in the baby spinach and cook until wilted, about 1-2 minutes.
Add the cooked shrimp back to the skillet and stir to combine, allowing everything to heat through for about 1 minute.
Serve the shrimp and cauliflower rice curry in bowls, topped with sliced avocado. Adjust salt and pepper to taste, if necessary.
Calories per Serving: 380
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