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Riced cauliflower bowl with shrimp and lemongrass
Riced cauliflower bowl with shrimp and lemongrass

Riced cauliflower bowl with shrimp and lemongrass

Portions 1
Preparation Time
Cooking Time

Discover this quick, tasty and comforting recipe.

Ingredients

1/3 c (80 ml) coconut milk

1 tbsp (15 ml) Thai curry (red, yellow or green)

2 tsp (10 ml) freshly chopped lemongrass

Salt

1 bag Arctic Gardens riced cauliflower with vegetables

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 5 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.

 

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