15 Minute Shrimp Curry with Cauliflower "Rice"
Servings: 4 people
Calories: 218kcal
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.
Notes
[nutrition-label]
Nutrition Info is powered by fatsecret.com and is an estimate, calculate your exact ingredients for the most accurate information. This is per serving, recipe serves 4.
Nutrition
Calories: 218kcal | Carbohydrates: 10g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 177mg | Sodium: 630mg | Potassium: 258mg | Fiber: 3g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 18.2mg | Calcium: 80mg | Iron: 3.2mg