15 Minute Shrimp Curry with Cauliflower "Rice"
Prep Time2 minutes mins
Cook Time13 minutes mins
Total Time15 minutes mins
Course: Main Dish, Seafood
Cuisine: Halloween, Keto, Low Carb, Quick and Easy
Servings: 4 people
Calories: 218kcal
- 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
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.
[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. 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