Quick, healthy, tasty, and full of flavor. This easy shrimp curry comes together in under 15 minutes with minimal prep. We have been eating this about once a week, I have wanted to share the recipe with everyone for quite a while now but it was SO hard to get a good picture of the dish. This last time, instead of just serving the shrimp over the rice I got a little fancy and filled a half cup measuring tin with the rice and then spooned the shrimp curry around it. This dish is so flavorful it needed a good picture to do it justice and get the respect it deserved. Seriously, you throw everything into a blender and then simmer, how easy is that? The cauliflower rice is versatile, we used it last week in this easy Ten Minute Veggie Fried “Rice” with Ham (Low Carb) and over the winter in one of my favorite soups Golabki Soup (Cabbage Roll Soup).
A Few Notes
- Remove the seeds and ribs from the serrano pepper if you do not like hot, or use a jalapeno instead.
- You can use plain yogurt instead of sour cream but I always have sour cream in my fridge and prefer it over yogurt, must be my Polish heritage shining through.
- My favorite curry powder blend is a hot blend from World Market. Curry powder is not a singular spice but rather a blend of many different spices that are widely used across India in a variety of recipes.
- Trader Joe’s has my favorite cauliflower rice, cheap and tasty. I just warm it in a skillet and add butter before serving. If you do not have one near you, sorry that’s a bummer. I have seen a variety of veggie kinds of rice popping up in my local grocery so keep an eye out.
- Of course, if cauliflower rice is not your thing just serve it over traditional rice. It’s your kitchen! If you do this just know it is no longer a low carb dish, delicious all the same but worth noting.
If you know someone who would enjoy this recipe, please share it on your favorite social media. I love to see your creations, if you make this recipe tag me #tableandachair or @tableandachair so I can check it out! Thank you for your support.
15 Minute Shrimp Curry with Cauliflower “Rice”
Ingredients
- 1 tablespoon oil
- 1 teaspoon curry powder hot
- 1/2 teaspoon salt
- 1/2 medium onion cut in half again
- 2 cloves garlic peeled
- 1 2 inch fresh ginger root roughly chopped
- 1 14.5 ounce can diced tomatoes
- 1 serrano chile take the stems and seeds out for less spice
- 1 pound shrimp peeled, deveined
- 1/2 cup sour cream
- 1/2 cup cilantro chopped
- 1 12 oz bag cauliflower rice prepared per package directions
Instructions
- In a blender combine oil, curry powder, salt, onion, garlic, ginger, tomatoes, and serrano chile. Blend until thoroughly combined and smooth, no chunks.
- Heat a high sided skillet or saucepan and add the tomato mixture. Simmer over medium low for 8 minutes stirring often. Add the shrimp and simmer for another 3-4 minutes to cook them. Remove from the heat and stir in the sour cream and most of the chopped cilantro. Taste and season with more salt as necessary.
- Serve the shrimp curry over the cauliflower rice and garnish with the reserved cilantro.
I never tried shrimp curry before. Thanks for reminding me to try this way. I like this one looks so delicious and healthy.
love substituting cauliflower rice for the standard, and curry is always a winner in my book! can’t wait to make this!
You had me at 15 minutes! Great recipe. I love curry but usually make the kind that takes much longer to do! Will be giving this a try!
I had no idea you could buy ready made cauliflower rice! I’ve always just whizzed up my own. Gorgeous recipe though!
I love shrimp in curry and this looks so creamy. It’s surprising how easy it would be to make too!
That looks so delicious! I do love a shrimp curry and i’ve yet to make my own cauliflower rice!