Spicy Shrimp and Cauliflower Rice Bowls – A Keto-Friendly Indonesian Snack

Allergens

Shellfish (shrimp)

Ingredients

• 16 oz large shrimp, peeled and deveined
• 4 cups cauliflower rice
• 1 cup coconut milk
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons red curry paste (keto
• friendly)
• 1 tablespoon fish sauce
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet or wok, heat olive oil over medium heat. Add onion, garlic, and ginger, and sauté until fragrant and translucent, about 2 minutes.
2. Stir in the red curry paste, turmeric, and coriander, cooking for another minute to release the aromas.
3. Add shrimp to the skillet, cooking until pink and just cooked through, about 3 4 minutes.
4. Pour in coconut milk, fish sauce, and season with salt and pepper. Bring to a simmer and let cook for 2 minutes.
5. In a separate pan, cook cauliflower rice according to package instructions until tender.
6. Serve the shrimp and curry over the cooked cauliflower rice, garnishing with fresh cilantro and lime wedges.

Chef’s Insight

To add depth to the flavors, toast the spices in a dry pan before adding them to the curry base.

Notes

Feel free to adjust the spice level according to your preference.