Spicy Thai Coconut Curry Shrimp with Cauliflower Rice

Ingredients

• 1 lb peeled and deveined shrimp, raw
• 1 can coconut milk, (13 1/2 oz)
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 2 tbsp lime juice, fresh
• 4 cups frozen cauliflower rice
• 1/4 cup chopped cilantro, for garnish

Instructions

1. 1

   In a large skillet or wok, combine the coconut milk, red curry paste, fish sauce, and lime juice. Whisk to blend.

2. 2

   Add the shrimp to the coconut curry sauce and simmer for 5-7 minutes, or until the shrimp are cooked through.