Riced cauliflower bowl with shrimp and lemongrass
Portions
1Preparation Time
Cooking Time
Discover this quick, tasty and comforting recipe.
Ingredients
1/3 cup (80 ml) coconut milk
1 1/2 tbsp (22.5 ml) Thai curry (red, yellow or green)
2 tsp (10 ml) freshly chopped lemongrass
Salt
1 bag
Arctic Gardens riced cauliflower
1/2 cup (125 ml)
Arctic Gardens small peas
5-6 large raw shrimp, peeled
To taste, freshly chopped basil or cilantro
Preparation
- In a large microwave-safe bowl, combine the coconut milk with the curry powder, lemongrass and salt.
- Add riced cauliflower and shrimp.
- Cover and cook for 6 minutes, stir and cook another 3 minutes.
- Stir again and cook, uncovered, for 2 minutes or until shrimp are heated through and fully cooked.
- Serve with fresh herbs.
