Coconut Shrimp Curry with Cauliflower Rice
Creamy coconut curry doesn't have to be heavy. This version is bright, fresh, and packed with tender shrimp, crisp summer vegetables, fragrant ginger, and just enough red curry paste for warmth. Every bite is silky, vibrant, and balanced by fluffy cauliflower rice that soaks up every drop of the sauce. It's the kind of dinner that feels both comforting and surprisingly light. I hope it becomes one of your summer favorites.
Servings: Four
INGREDIENTS
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon avocado oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 1/2 tablespoons fresh ginger, grated
1 red bell pepper, thinly sliced
1 medium zucchini, sliced into thin half moons
2 tablespoons red curry paste
1 teaspoon sambal oelek
1 can regular coconut milk (13.5 ounces)
1/2 cup chicken broth
1 tablespoon tamari
1 teaspoon fish sauce
1 teaspoon honey
3 cups baby spinach
1 lime
20 ounces frozen cauliflower rice
1 tablespoon avocado oil
1/4 cup cilantro leaves
PREPARATION
Cook vegetables: Heat 1 tablespoon avocado oil in a large stainless steel skillet or sauté pan over medium heat. Add onion and cook 2 minutes. Add bell pepper and zucchini. Cook 4 to 6 minutes until the vegetables begin to soften. Stir in garlic and ginger and cook 1 minute.
Bloom curry paste: Add red curry paste and sambal oelek. Cook 1 minute, stirring constantly, until fragrant.
Simmer sauce: Pour in coconut milk, chicken broth, tamari, fish sauce, and honey. Stir until smooth and bring to a gentle simmer. Cook 5 minutes to allow the flavors to meld.
Cook shrimp: Add shrimp and simmer 3 to 4 minutes, until just cooked through. Stir in spinach until wilted. Squeeze in juice from 1/2 lime and season with salt and pepper.
Cook cauliflower rice: Meanwhile, heat 1 tablespoon avocado oil in a second large skillet over medium-high heat. Add cauliflower rice and cook 5 to 7 minutes, stirring occasionally, until tender and excess moisture has evaporated. Season with salt and pepper.
Plate: Divide cauliflower rice among 4 bowls. Spoon shrimp curry over the top. Garnish with cilantro and serve with remaining lime cut into wedges.
Notes:
Fresh or frozen shrimp both work well. If using frozen shrimp, thaw completely and pat dry before cooking so they sear instead of steam.
Cauliflower rice is best cooked over medium-high heat until any excess moisture evaporates. This keeps it light and fluffy instead of watery.
