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 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

  1. In a large microwave-safe bowl, combine the coconut milk with the curry powder, lemongrass and salt.
     
  2. Add riced cauliflower and shrimp. 
     
  3. Cover and cook for 6 minutes, stir and cook another 3 minutes.
     
  4. Stir again and cook, uncovered, for 2 minutes or until shrimp are heated through and fully cooked.
     
  5. Serve with fresh herbs.

 

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