Craving a dinner that’s bursting with flavor but short on prep time? This Red Curry Shrimp is your answer! We’re talking tender shrimp and fluffy cauliflower rice swimming in a rich, aromatic curry sauce made with fennel, ginger, and creamy coconut milk. It’s a healthy, low-carb meal that feels incredibly indulgent and comes together in under an hour. Get ready to add a new favorite to your weeknight rotation!
Ingredients
• ⅓ cup / 70 g coconut oil or ghee, or ⅓ cup / 80 ml avocado oil
• 1 small white onion, sliced
• 1 small fennel bulb, sliced
• 3 tablespoons red curry paste
• 1 2-inch / 5-cm piece fresh ginger root, minced
• ¾ teaspoon finely ground sea salt
• 1 13½-oz / 400-ml can lite coconut milk
• 1 pound / 455 g medium shrimp, peeled, deveined, and tails removed
• 2 cups / 250 g riced cauliflower, store-bought or homemade
• ½ cup / 35 g fresh cilantro leaves and stems, for serving
Instructions
1. Sauté the Aromatics: Heat the oil in a large saucepan over medium heat. Add the sliced onion, fennel, red curry paste, minced ginger, and salt. Sauté for 10 minutes, stirring occasionally, until the vegetables are soft and fragrant.2. Create the Curry Base: Carefully transfer the sautéed onion mixture to a high-speed blender or food processor. Pour in the coconut milk and blend until completely smooth and creamy.3. Simmer to Perfection: Return the pureed curry base to the saucepan. Stir in the shrimp and riced cauliflower. Cover the pan and bring the mixture to a light boil over medium-high heat. Once it begins to boil, reduce the heat to medium-low and let it simmer for 20 minutes, or until the cauliflower is tender and the shrimp is cooked through.4. Serve and Garnish: Divide the curry evenly among four bowls. Top generously with fresh cilantro and serve immediately.
Nutritional Information
• Per serving, made with coconut oil
• Calories: 499Total Fat: 37.1 gSaturated Fat: 29.8 gNet Carbs: 10.8 gProtein: 27.2 gSodium: 1259 mgCholesterol: 222 mg
Pro Tips
• & Variations
• Quick Curry Hack: To save time and cleanup, skip blending the onion mixture in Step 2. Instead, add the coconut milk directly to the pan after sautéing the aromatics and proceed with the recipe for a more rustic texture.
• Pressure Cooker Method: Use your pressure cooker’s sauté mode for Step 1. After blending, return the puree to the cooker with the shrimp and cauliflower. Seal and cook on high pressure for 15 minutes, followed by a natural pressure release.
• DIY Cauliflower Rice: Save money by making your own! Pulse florets from one small head of cauliflower (about 5 cups / 480 g) in a food processor until they resemble rice. This will yield the 2 cups needed for the recipe.
• Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered saucepan over medium-low heat for about 5 minutes, or until warmed through.
• Make it Coconut-Free: Use avocado oil or ghee for cooking. Replace the coconut milk with your favorite dairy-free or regular milk for a different, yet still delicious, creamy base.
FAQ
Q: Can I make this red curry shrimp without a blender
A: Yes, you can! For a quicker, more rustic curry, simply skip the blending step. Add the coconut milk directly to the saucepan after sautéing the aromatics and then proceed with the recipe.
Q: How can I make this recipe coconut-free
A: To make this curry coconut-free, use avocado oil or ghee for cooking. You can replace the coconut milk with your favorite dairy-free or regular milk for a different, yet still delicious, creamy base.
Q: Can I make my own cauliflower rice for this recipe
A: Absolutely! To make your own, pulse florets from one small head of cauliflower in a food processor until they reach a rice-like consistency. This will yield the 2 cups needed for the curry.
Q: How do I store and reheat leftover shrimp curry
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry in a covered saucepan over medium-low heat for about 5 minutes, or until heated through.
