This is a yummy, easy, complete meal.

It comes together in the half hour it takes to roast the cauliflower rice.

Please note that roasted cauliflower rice is much better than done on the stovetop or microwave!

You can purchase cauliflower already riced, although if you do, you need to use it right away, for it won’t stay fresh long in the refrigerator. Or you can rice your own cauliflower, simply by putting chunks in your food processor and pulsing until rice sized. This is what I usually do, for it allows me to be more fluid about when I prepare the dish.

This recipe, using one package of shrimp (we get Red Argentinian Shrimp at Trader Joes), makes three servings, so between the two of us, we have one serving around for leftovers, which heat up just fine later. You could easily multiply the recipe for more people as well, as long as you use a pot big enough to take all the spinach you’ll add at the last minute.

Also note, since someone will ask: this is not very spicy, so no worries there; it is just flavorful. Add all that chili paste without trepidation.

Red Curry Shrimp over Roasted Cauliflower Rice Recipe

4 cups raw cauliflower rice
a drizzle olive oil
1 teaspoon garlic power
salt and pepper

1 Tablespoon coconut oil
1 small onion, chopped
2 teaspoons fresh ginger, minced
2 cloves fresh garlic, minced
1 can (14 oz) coconut milk
2 Tablespoons of Thai Red Curry Paste
1 Tablespoon coconut aminos (or soy sauce)
1 pound large shrimp, peeled and deveined
4 cups baby spinach
1 Tablespoon fresh lime

fresh basil, torn, for garnish

Preheat oven to 425ºF

Put the cauliflower rice in a roasting pan, drizzle with a bit of olive oil, and add the garlic powder, and some salt and pepper to taste. Toss well, and put in the oven for 30 minutes, stirring every ten minutes.

In a large skillet over medium heat, add the coconut oil and the onions. Cook until the onions are soft, about 4 minutes. Add the ginger and garlic, stirring until fragrant (about 1 minute). Stir in the coconut milk, the curry paste, and coconut aminos. Bring to a boil and then reduce the heat to a simmer.

Add the shrimp, stirring occasionally until opaque, which will take about 5 minutes. Then turn off the heat and add the spinach and lime, stirring until slightly wilted.

Plate with the roasted cauliflower rice on the bottom, the red shrimp curry on top, and garnish with the torn basil leaves.

Yum! Enjoy!