Red Curry Shrimp and Vegetables
Ingredients
- ¾ cup sliced onion
- 1 carrot, chopped
- ½ zucchini, chopped
- 3 cloves garlic, minced
- 2 Tbsp olive oil, divided
- 1 Tbsp red curry paste
- ½ (13.5-oz) can coconut milk
- 1½ tsp fish sauce (or use soy sauce)
- 1 tsp brown sugar
- 1 lb peeled and deveined, large raw shrimp (see Note)
- ½ (6-oz) pkg baby spinach
- 1 (10-oz) pkg frozen riced cauliflower
- ½ cup chopped fresh cilantro
- 1 Tbsp lime juice (see Note)
- 1 lime, cut into wedges
Instructions
- Sauté onion, carrot, zucchini, and garlic in 1 Tbsp hot oil in a large skillet over medium-high heat 4 minutes. Add curry paste; cook 30 seconds, stirring constantly. Stir in coconut milk, fish sauce, and sugar; bring to a simmer.
- Add shrimp; cover and cook 2 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts and shrimp turn pink. Remove from skillet; keep warm.
- Wipe skillet clean with a paper towel; cook cauliflower in 1 Tbsp hot oil over medium-high heat 4 to 5 minutes. Stir in cilantro and lime juice.
- Divide cauliflower rice among 3 bowls; top with shrimp and sauce. Serve with lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
291
|
291
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 26 | 26 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 880 | 880 |
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