My kids picked out shrimp at the store the other day and this is what we ended up with for dinner that night. The whole family enjoyed it and it came together quickly for an easy weeknight meal that is far from boring!
3 Tbsp red curry paste
2 tsp dried basil
2 tsp curry powder
2 6oz cans full fat coconut milk
1 sweet pepper, sliced thin
1 small onion, sliced thin
16 oz baby bella mushrooms, sliced thin
2 bags pre-cooked and peeled shrimp
1 head cauliflower, cleaned and riced
Add first three ingredients to skillet on medium-high heat. Cook for about one minute until mixture is combined and fragrant. Whisk in coconut milk until mixture is not lumpy. Add peppers, onions, and mushrooms and cook for about 5-10 minutes. Taste and add more curry paste depending on the level of spiciness you prefer. I ended up using about 4 Tbsp after all was said and done. Add shrimp and cook until heated through.
Heat about 1 Tbsp of oil of your choice in medium pot. Add riced cauliflower and cook for 5-10 minutes until done, adding spoonfuls of juice from the curry mixture, salt, and pepper to taste.
Serve shrimp curry over cauliflower rice in bowls.