Sometimes, you want to eat something with a kick – curries and etouffees are especially good. This curried shrimp dish is easy to make, and so flavorful, that you will have this again and again.
You can serve this over white or brown rice, but I’m using cauliflower rice. To make preparation come together even more quickly, you can now also buy frozen “riced” califlower at Costco, Trader Joe’s or your local grocery store.
- 1 tablespoon coconut oil or olive oil
- 1 yellow or white onion, chopped
- 1/2 red bell pepper, chopped
- 1/4 teaspoon red pepper
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 2 cloves garlic, chopped
- 1 cup chicken broth
- 1 recipe cauliflower rice (or used frozen prepared)
- 1 pound shrimp (fresh or frozen), uncooked, peeled
- 1 lime, sliced into wedges
- 1 bunch cilantro, chopped
- 1/4 cup cashews or peanuts, chopped
- Cook the chopped onion and bell pepper in olive oil in a large skillet until the onion is soft and translucent.
- Add the curry powder, turmeric, red pepper, and garlic. Stir and cook for another minute.
- Now pour in the chicken broth and add the uncooked cauliflower rice.
- Place the shrimp in the skillet. Push it into the cauliflower so that it is partially covered.
- Simmer for about 5 minutes, until the cauliflower is softened. You don’t want to overcook the shrimp.
- Serve it up; garnish with chopped cilantro, lime wedges, and chopped nuts.
This dish would make a great dish at a summer dinner party or something perfect for a Memorial Day cookout. Enjoy the spicy kick and have fun with this recipe!