Whole 30 Paleo Coconut Shrimp Curry
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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.
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