Shrimp Coconut Curry Skillet

Ingredients

• 220 g shrimp
• 220 g cauliflower rice
• 1 large bell pepper
• 80 g spinach
• 1 small red onion
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 120 ml light coconut milk
• 1 tbsp curry paste
• 2 tbsp chopped cilantro
• 1 lime cut into wedges

Method

1. Step 1

   Cook the 220 g cauliflower rice in a hot pan for 3 to 4 minutes until just tender and no longer watery.

2. Step 2

   Peel and devein the 220 g shrimp if needed, then pat them dry so they sear instead of steam.

3. Step 3

   Slice the bell pepper into thin strips (1 large), roughly chop the spinach (80 g), and slice the red onion thinly (1 small).

4. Step 4

   Season the shrimp with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then brown it in a large skillet until cooked through. Remove it briefly if the pan starts to get crowded.

5. Step 5

   Add the vegetables to the same skillet and cook them for 3 to 5 minutes until they soften slightly but still keep some color.

6. Step 6

   Add the cauliflower rice to the skillet, then pour in the ingredients for the quick coconut red curry sauce and stir well.

7. Step 7

   Return the cooked shrimp to the skillet if you removed it, and stir until everything is coated and hot.

8. Step 8

   Taste for salt and acidity, then serve the skillet straight away with cilantro and lime on top.