Red Curry Shrimp and Vegetables
Ingredients
- 1 zucchini, chopped
- 6 cloves garlic, minced
- ¼ cup olive oil, divided
- 2 Tbsp red curry paste
- 1 (13.5-oz) can coconut milk
- 1 Tbsp fish sauce (or use soy sauce)
- 1½ lb peeled and deveined, large raw shrimp (see Note)
- 1 (6-oz) pkg baby spinach
- 2 (12-oz) pkg frozen riced cauliflower
- 1 cup chopped fresh cilantro
- 1 Tbsp lime juice
- 2 limes, cut into wedges
Instructions
- Sauté zucchini and garlic in 2 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 and fish sauce; 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 2 Tbsp hot oil over medium-high heat 4 to 5 minutes. Stir in cilantro and lime juice.
- Divide cauliflower rice among 6 bowls; top with shrimp and sauce. Serve with lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
491
|
491
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 37 | 37 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1178 | 1178 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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