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Week of 6/4/18

Shrimp Curry
with tomato / spinach / cauliflower rice

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Shrimp Curry
This simple weeknight curry is packed with vegetables and comes together fast.
Smarts: A version of this curry was featured way back in 2013. We've updated the recipe and reduced the prep time by using canned tomatoes instead of fresh.
Tags
Pantry, Low Calorie, Make Ahead
Proteins
Shellfish
Cuisines
Asian - Indian
Save recipe
56

Ingredients

Metric
Servings:
4
Shrimp Curry:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Onions, medium and red - 1/2 , diced
  • Garlic - 4 cloves , chopped
  • Ginger - 2 tsp , grated
  • Jalapenos - 1 , diced
  • Oil, cooking - 2 Tbsp
  • Tomatoes, diced (28 oz / 794 g) - 1 can
  • Curry powder, mild - 1 Tbsp
  • Spinach, baby - 2 cups
  • Cilantro leaves - 1/4 cup , chopped
  • Lemon juice - 1 tsp

Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 4 days ahead)
  2. Shrimp - Defrost, rinse, and dry.
  3. Onions / Garlic / Ginger / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)

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Make

  1. Heat a skillet or saute pan over medium-high heat. Add oil and then onions, garlic, ginger, and jalapeno to heated oil with a pinch of salt. Saute until softened, ~3 minutes.
  2. Add in tomatoes (including liquid) and simmer for 5 to 7 minutes until sauce reduces slightly.
  3. Stir in curry powder and spinach leaves. Saute until spinach is wilted, 3 to 4 minutes.
  4. Add shrimp and simmer until shrimp is cooked through, 3 to 5 minutes.
  5. While curry simmers, chop cilantro.
  6. Reheat cauliflower rice if made ahead.
  7. Stir lemon juice into curry and season to taste with some salt and pepper or more curry powder. Garnish with cilantro, and enjoy over cauliflower rice!

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