Dinner · 25 min · indian

Goan Shrimp Curry over Cauliflower Rice

✓ 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.

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