Nickel Allergy Friendly Paleo Coconut Shrimp Curry
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower, cut into florets
- 1 tbsp coconut oil
- ¼ tsp salt
For the curry
- 1 ½ lb large shrimp, peeled and deveined
- ½ tsp salt
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 2 medium roma tomatoes, diced
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fish sauce
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 pulses. Alternatively, grate the florets on the large holes of a box grater.
- 2
Heat 1 tbsp coconut oil in a large saucepan or skillet over medium-high heat until shimmering. Add the riced cauliflower and 1/4 tsp salt, and cook, stirring occasionally, until the cauliflower is just tender and any excess moisture has evaporated, about 5–7 minutes. Remove from heat, cover to keep warm, and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!