Shrimp simmered in a gently spiced coconut sauce with garlic, ginger and curry powder, wilted spinach stirred through at the end, spooned over cauliflower rice. Mild enough for the whole table, ready in about 35 minutes.
- Time
- 35 min (15 prep + 20 cook)
- Servings
- 4
- Per serving
- 293 kcal
- Protein
- 27 g
Ingredients
- 1 tbsp coconut oil, or olive oil
- 1/2 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, finely grated
- 1 tbsp curry powder, mild
- 1/4 tsp turmeric
- 3/4 tsp salt
- 1/2 can (of a 13.5 oz can) coconut milk, full-fat, shaken
- 1/4 cup chicken broth
- 1 1/4 lb shrimp, peeled and deveined
- 3 big handfuls (3 1/2 oz) baby spinach
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
To serve
- 3/4 lb riced cauliflower, fresh or frozen
Steps
- Heat the oil in a large deep skillet over medium heat. Add the onion and cook 5 minutes, until soft. Add the garlic, ginger, curry powder, turmeric and salt and stir for 1 minute, until fragrant.
- Pour in the coconut milk and broth, bring to a simmer and cook 6 minutes, until the sauce has thickened slightly. Meanwhile, heat the cauliflower rice in a covered microwave-safe bowl on high for 3–4 minutes, then drain it well.
- Add the shrimp and cook 3–4 minutes, turning once, until pink, opaque and 145°F. Stir in the spinach until it wilts.
- Stir in the lime juice and cilantro and taste for salt.
- Spoon the curry over the cauliflower rice. Keeps 2 days in the fridge; reheat gently, because the shrimp toughen if they are boiled.
Good to know
Can I make it hot?
Yes, stir in a sliced green chili with the garlic or finish with chili oil at the table.
Per
- Calories
- 91
- Protein
- (37%)
- 9 g
- Fat
- (50%)
- 5 g
- Carbohydrates
- (13%)
- 4 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 219 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1170 kcal goes into the pot and 1416 g of ingredients comes out as about 1286 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.