Here is another Asian inspired dish that I really liked. There was a lot of coconut milk sauce in this dish so I mixed it in with the cauliflower rice. Sooo yummy! Cauliflower rice is just cooked cauliflower grated in the food processor. You could also hand grate the cauliflower if you do not have a food processor. Enjoy!
Ingredients:
1 tsp oil (1 Healthy Fat)
9 oz shrimp, peeled and deveined (1 Leanest Lean)
2 tsp Thai green curry paste - 3 g of Carbs per tbsp (2 Condiments)
1/8 tsp garlic powder (1/4 Condiment)
1/4 cup light coconut milk, canned (1 Healthy Fat)
9 oz shrimp, peeled and deveined (1 Leanest Lean)
2 tsp Thai green curry paste - 3 g of Carbs per tbsp (2 Condiments)
1/8 tsp garlic powder (1/4 Condiment)
1/4 cup light coconut milk, canned (1 Healthy Fat)
2 tsp Thai fish sauce (2/3 Condiment)
1 tbsp fresh basil, chopped (1/8 Condiment)
1 tbsp fresh basil, chopped (1/8 Condiment)
Directions:
In a large nonstick skillet or wok, heat oil on medium-high flame.
Add shrimp and cook for about 2-3 minutes.
Add garlic powder and green curry paste; sauté one minute.
Add coconut milk and fish sauce.
Mix well; simmer about 2-3 minutes, or until shrimp is cooked through.
Remove from heat, mix in basil. Serve over cauli rice and enjoy!
1 Serving with
1 Leanest Lean, 2 Healthy Fats, and 3 Condiments
Slightly adapted from Skinnytaste
