Light Shrimp Curry with Spinach over Cauliflower Rice
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.
Servings: 6 servings
Calories: 172kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 172kcal | Carbohydrates: 7g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 190mg | Sodium: 803mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 29.2mg | Calcium: 152mg | Iron: 3mg