Dinner · 25 min · indian

Goan Shrimp Curry over Cauliflower Rice

This is the kind of Indian dinner you’ll make on repeat — shrimp and coconut milk, 25 minutes, big payoff. At 606 calories and 43g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Shrimp
• 3/4 cup Coconut milk
• 1 tbsp Goan curry paste
• 2 cups Cauliflower rice
• 1/2 Lime
• 1 tbsp Cilantro

Steps

1. Pat the shrimp dry with a paper towel and season lightly with salt. Spoon a few tablespoons of the thick coconut cream from the top of the can into a large nonstick skillet or wok over medium-high heat.
2. Fry the Goan curry paste in the hot coconut cream for about 2 minutes, stirring, until deeply fragrant and brick-red.
3. Stir in the remaining coconut milk and bring to a gentle simmer. Do not boil it hard, or the coconut milk can split.
4. Add the shrimp and simmer 4-5 minutes, until they are pink, curled into a C shape, and opaque all the way through.
5. Meanwhile, in a second skillet, sauté the cauliflower rice over medium-high heat with a pinch of salt for 4-5 minutes, until just tender with a few toasty bits. Do not overcrowd the pan or it will steam.
6. Squeeze the lime over the curry, then taste and adjust the salt.
7. Serve the curry over the cauliflower rice, scattered with cilantro.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes