A favorite dish lightened up. This Light Shrimp Curry with Spinach served over Cauliflower Rice is full of flavor and comfort (also paleo) without the fat.
Happy New Year! I realize I’m late in saying this but I must say it nonetheless. For the last three weeks (or so), I have been relaxing, marathoning Making A Murderer on Netflix (seriously have you seen this!??), and enjoying a few weeks without work travel. I did go to Orlando with my family over Christmas, and it was so magical. From Disney World to Universal Studios, we definitely did the thing (check out all the pictures on my Instagram!). It was some family time I certainly needed.
After the holidays, I felt weighed down (probably all the cake) and definitely thought a lot about my health and unloading some of the bad stuff in 2016. I am a lover of all things carbs, but carbs are not a lover of me. I decided to think about making a few changes this year starting with eating a mostly paleo diet. So for approximately a week, I have been paleo with a small cheat day on Saturday, and I must say that I feel so much lighter, and I have a ton of energy (oh and I lost 3 lbs). This Light Shrimp Curry is one of the first recipes I developed last week, and it was so delish. I plan on making it again this week.
I used a light coconut milk to cut some of the calories and fat, and the flavor was just as wonderful. I also added some additional veggies like spinach and diced tomatoes that not only enhanced flavor but texture and nutrients. The curry powder is one of the most important factors in this dish. You can definitely pick up a basic curry powder (usually the bright yellowy orange powder that looks like tumeric) in your favorite grocery store but if you are willing to go an extra step, I would check out your local spice shop and look at their varieties. Penzeys and The Spice House are great examples of fantastic spice shops with a plethora of curry powders. When you go light, you must lean on flavor so you don’t feel deprived. Lastly, I served this dish over cauliflower rice which is a great sub for the real thing.
You can look forward to seeing more light (and paleo friendly) recipes on the blog this year. I want to give you more options so you can practice balance in a more realistic way. So don’t worry, while there will be oven fried “this”, you can be sure there will be some deep frying “that” on here too. Everything in moderation right?
- 2 tablespoons olive oil separated
- 1/2 onion finely diced
- 2 teaspoons minced garlic
- 1 cup fresh spinach
- 1 lb shrimp peeled and deveined
- Salt and pepper to taste
- 6 oz light coconut milk
- 1 teaspoon fish sauce
- 1 tablespoon curry powder
- 1 teaspoon tumeric
- 1/4 teaspoon ground ginger
- 14.5 oz can diced tomatoes, drained
- 2 cups cauliflower diced into smaller pieces
- ¼ cup fresh cilantro chopped
- Add 1 tablespoon of olive oil to a medium sized pan over medium high heat.
- Next add onion and saute' for 2 minutes until tender.
- Add minced garlic and cook for only 30 seconds.
- Add spinach and shrimp and season with salt and pepper to taste. Cook shrimp until pink.
- Pour in light coconut milk and fish sauce.
- Whisk in curry powder, tumeric and ground ginger.
- Next add tomatoes and turn heat down to medium low and saute.
- Simmer over heat for 15-20 minutes or until sauce has thickened and flavors have come together.
- While sauce simmers, add cauliflower to food processor and pulse until cauliflower breaks into tiny pieces that resemble rice.
- Remove "rice" from food processor and add to a microwave safe bowl.
- Toss rice with olive oil and heat in microwave for 4-6 minutes until completely tender and steamed through.
- Once curry sauce is thickened turn off. Serve shrimp curry over cauliflower rice and garnish with cilantro. Enjoy.