I made this recipe because of my recent obsession with shrimp! I used to hate them because the first time I tried them was in a greasy chinese food dish that just didn’t taste that great. But once I tried them fresh I completely changed my opinion of them. Honestly shrimp are so versatile and super good for you! Now I just buy frozen and thaw them overnight in the fridge and they are great in many dishes..so far this is my favourite dish. It reminds me of being on vacation eating tropical food!
*Cauliflower is a really great substitute for rice!*
Stir-Fried “Rice” Ingredients:
-1 cup “riced” cauliflower (cauliflower chunks blended in food processor until about the size of grains of rice)
-1/2 tbsp olive oil
-1 green onion chopped
-1 tbsp chopped walnuts (optional)
-1 tbsp soya sauce or to taste (I just drizzle until everything looks coated)
Directions: Heat olive oil in a pan over medium-low heat, add rice/green onion and stir-fry for about 3-5min then drizzle with soya sauce and stir-fry a minute or two longer. Take off heat.
Coconut Curried Shrimp:
-15 shrimp thawed, deveined/precooked tails removed.
-2 tbsp chopped red pepper
-1/2 tsp curry powder
-1/8 tsp cumin
-pinch or two of cayenne(if you love spicy like I do!)
-sprinkle of red pepper flakes(again if you like spicy!)
-1/2 tbsp coconut oil
Directions: Heat the coconut oil in a small frying pan over medium-low heat, add the seasonings then the red pepper and stir-fry for about 2 minutes until partially cooked then add the shrimp and toss for a few minutes until everything is coated with curry powder/coconut oil( you can sprinkle additional curry powder over the shrimp if you like). Once hot you can remove from heat and pour over your stir-fried “rice”.
Nutrition Facts: 10g carbs, 13g protein, 19g fat(all healthy fats!)
“Fats are not the enemy”.