Coconut Shrimp Curry with Cauliflower Rice - the healthiest version of curry you can find! A variety of vegetables and shrimp in a warm, flavorful coconut curry sauce that's full of depth.
Heat coconut oil in a large skillet (or dutch oven) over medium heat. Cook shrimp, 2-3 minutes per side until just pink and translucent. Remove from pan and set aside.
Add onion, cook for 2-3 minutes. Add garlic, ginger, bell peppers, and green beans; cook for 1 minute.
Add spices and stir for 30 seconds. Whisk in coconut milk. Cook for 5-7 minutes uncovered (if using fresh green beans, you will want to cook for a bit longer). Add shrimp back and simmer for 2-3 minutes. Drizzle with lime juice.
CAULIFLOWER RICE: Once cauliflower is cooked, add to food processor and pulse until texture resembles rice. Stir in cilantro and salt to taste.
Serve curry over cauliflower rice and garnish with additional cilantro.
Notes
You can use frozen cauliflower and it will turn out just as great!Fresh green beans are excellent in this dish - just be sure to cover and cook the curry longer if you're using them!