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This simple, Thai shrimp curry is best served over cauliflower rice. It’s perfect for a weeknight (or date night) meal for two. If you’re cooking for just yourself, pack the leftovers for lunch tomorrow and I promise they’ll taste even better.
My husband’s love language is Thai food. I don’t mind it, but I find that all those sauces are loaded with sugar and salt. Also, most Thai food is served over rice, which if you’re trying to reduce carbs, is not going to help!
So I found this light alternative to be just as tasty as the local Thai takeout, but with only a fraction of the calories. Because this recipe is just for two, it’s perfect for a date night in. I’d serve it with a buttery chardonnay (but then, I’d serve anything with a buttery chardonnay, so there’s that).
Why I use Cauliflower Rice
Cauliflower has pretty much taken over everything, hasn’t it? I mean, from pizzas to muffins, it’s taken over every comfort food category imaginable. Heck, I wouldn’t be surprised if they’re building houses with it now. In fact, if you want a stock tip from someone who knows nothing about finance – buy shares in cauliflower farms. They’re probably making more money than the CBD industry at this point.
Cauliflower is the perfect substitute for rice because the texture is similar and there’s literally no flavor, so it let’s what the flavors of the sauce stand out. If you haven’t tried it yet, it’s time my friend.
How to make Cauliflower Rice
- Option 1) Go to the freezer section of your local grocery store and buy it. For less than $3, you can have a whole head of cauliflower chopped up into little rice-like pieces and pre-frozen so it will last pretty much forever.
- Option 2) Alternatively, you can buy a head of cauliflower, remove the stem and core, then chop into 1-inch pieces and run it through a food processor. But that seems like much more work than option 1, don’t you agree?
What you’ll need for this Thai Shrimp Curry Recipe (and substitutions)
- Shrimp – you can use fresh, but frozen is always something handy to have in the freezer. If you’re not using raw shrimp, reduce the cook time so they don’t turn to rubber. Just cook them long enough to get hot.
- Thai Curry paste in a little bottle
- Non-stick spray or a little oil (any oil will work, but I prefer coconut)
- Onions & peppers – you can actually buy a sliced mixture in the freezer section of your grocery store. That’s a super handy alternative to fresh veggies.
- Canned coconut – feel free to use lite. I prefer full fat.
- Fish sauce – if you have it, this will enhance the flavor. Don’t sweat it if you don’t a little dash of Tamari (or soy sauce) would work as well (or not at all)
- Shredded coconut – please make sure this isn’t the pre-sweetened baking kind. That would not be good.
- Stevia – just enough to sweeten up the mixture, but leave it out if you want.
- Lime juice from fresh limes (you can use bottled, I won’t tell).
Want more Low Carb Cauliflower-Inspired Recipes? Try these:
- Cauliflower pizza bites
- Cauliflower-based low carb Paella
- Cauliflower and artichoke soup
- Whole Roasted Cauliflower
Nutritional Info: 291 cals, 8.8g fat, 13.2g Carbs, 3g fiber, 32g protein, 10g net carbs
Thai Shrimp Curry (Simple, Healthy & Low Carb)
- 2 dozen raw medium shrimp defrosted and peeled
- 2 tbsp green curry paste (you can use red if you prefer)
- 1 spritz Non-stick spray
- 1/2 cup onion sliced finely
- ¾ cup green or red bell pepper, sliced finely
- 3/4 cup canned lite coconut milk nutritional facts are based on lite, but feel free to use full-fat
- 1/2 tsp fish sauce optional
- 2 Tbsp. unsweetened shredded coconut
- I handful of fresh cilantro
- 2 tsp lime juice (fresh or bottled) optional
- Salt to taste
- 3 cups Riced cauliflower Pre-frozen or fresh
- Defrost and peel shrimp
- Heat oil in a pan over medium heat. Add onion and peppers, cook for about 3 minutes until onion becomes translucent.
- Add coconut milk, fish sauce and Thai curry paste. Stir and let blend well for 2 minutes. Taste the sauce and see if it’s missing anything.
- Add shrimp and let it cook at a simmer for about 4 minutes, or until the shrimp turns pink.
- Add salt to taste
- Squeeze in the juice of one fresh lime (or 1 tbsp of lime juice from a jar) and sprinkle in shredded coconut.
- Pour over steamed cauliflower rice and garnish with cilantro
Caren is a certified yoga teacher, fitness instructor and author of The Fit Habit. Here she shares simple, low carb recipes, quick home workout ideas and practical ways to foster mind + body wellness.