Thai Green Curry Shrimp with Cauliflower “Rice”

I have called Iovine Brothers three times this week asking about squash blossoms and although they keep trying to give me hope, they haven’t actually had any in stock. That and the chicken cacciatore turns out to be more work than I have time for during finals. So today I’m going to share one my favorite easy, cheap, and healthy dinner recipes instead of hitting up the cookbook.

Note: Everything I used in this recipe came from Trader Joes. I didn’t plan it that way, but it just kind of worked out.

Thai Green Curry Shrimp with Cauliflower “Rice”

A handful or two of frozen cooked shrimp
1/2 cup Thai green curry sauce
1/2 cup coconut milk
Half a head of cauliflower
Coconut oil

Thaw the shrimp in a bowl of water for 15 to 20 minutes.
In a saucepan combine the coconut milk and Thai green curry sauce over low heat and bring to a simmer.
Add your shrimp and just let it hang out while you work on your weird veggie rice.

Cauliflower rice is a recent obsession of mine. I’ve been dabbling in paleo recently, and it’s a really awesome healthy alternative. It’s super quick and easy and you don’t hate yourself after you eat it.

Chop up some 1 inch hunks of cauliflower and throw them in your food processor. If you don’t have a food processor, a blender can work but you should work in small amounts lest you end up with  mush underneath huge chunks of cauliflower. Pulse until the cauliflower is in rice-like bits.
In a large saucepan heat some coconut oil over medium low heat and add your cauliflower. Add a pinch of salt and stir occasionally until it’s cooked though. It shouldn’t take longer than 10 minutes at most, just make sure you watch it so it doesn’t get mushy.

Throw the “rice” in a bowl, top with your shrimp and coconut curry sauce, and eat in front of your computer while you feverishly type a 5 page analysis of Prometheus Bound for your Art History final.


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