Spicy Coconut Shrimp Curry with Cauliflower Rice

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 can coconut milk
• 4 cups cauliflower, riced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp curry powder
• 1/2 tsp red pepper flakes
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. In a large skillet or wok, heat a small amount of oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until opaque and cooked through. Remove the shrimp from the pan and set aside.

2. 2

   2. In the same pan, sauté the onion for 3-4 minutes until translucent. Add the garlic and ginger and cook for 1 minute, until fragrant.