Quick, healthy, tasty, and full of flavor. This easy shrimp curry comes together in under 15 minutes with minimal prep. We have been eating this about once a week. I have wanted to share the recipe with everyone for quite a while now. But it was SO hard to get a good picture of the dish. Instead of just serving the shrimp over the rice, I got a little fancy and filled a half cup measuring tin with the rice. Then spooned the shrimp curry around it. Seriously, you throw everything into a blender and then simmer, how easy is that? The cauliflower rice is versatile. We used it last week in this easy Ten Minute Veggie Fried “Rice” with Ham (Low Carb) and over the winter in one of my favorite soups Golabki Soup (Cabbage Roll Soup).
A Few Notes
- Remove the seeds and ribs from the serrano pepper if you do not like hot, or use a jalapeno instead.
- You can use plain yogurt instead of sour cream. I always have sour cream in my fridge and prefer it over yogurt, must be my Polish heritage shining through.
- My favorite curry powder blend is a hot blend from World Market.
- Trader Joe’s has my favorite cauliflower rice, cheap and tasty. I warm it in a skillet and add butter before serving. If you do not have one near you, sorry, that’s a bummer. I have seen a variety of veggie rice popping up in my local grocery, so keep an eye out.
- Of course, if cauliflower rice is not your thing, serve it over traditional rice. It’s your kitchen!
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15 Minute Shrimp Curry with Cauliflower “Rice”
Equipment
- 1 Skillet
Ingredients
- 1 tablespoon oil
- 1 teaspoon curry powder hot
- 1/2 teaspoon salt
- 1/2 medium onion cut in half again
- 2 cloves garlic peeled
- 1 2 inch fresh ginger root roughly chopped
- 1 14.5 ounce can diced tomatoes
- 1 serrano chile take the stems and seeds out for less spice
- 1 pound shrimp peeled, deveined
- 1/2 cup sour cream
- 1/2 cup cilantro chopped
- 1 12 oz bag cauliflower rice prepared per package directions
Instructions
- In a blender combine oil, curry powder, salt, onion, garlic, ginger, tomatoes, and serrano chile. Blend until thoroughly combined and smooth, no chunks.
- Heat a high sided skillet or saucepan and add the tomato mixture. Simmer over medium low for 8 minutes stirring often. Add the shrimp and simmer for another 3-4 minutes to cook them. Remove from the heat and stir in the sour cream and most of the chopped cilantro. Taste and season with more salt as necessary.
- Serve the shrimp curry over the cauliflower rice and garnish with the reserved cilantro.
Notes
Nutrition
I never tried shrimp curry before. Thanks for reminding me to try this way. I like this one looks so delicious and healthy.
love substituting cauliflower rice for the standard, and curry is always a winner in my book! can’t wait to make this!
You had me at 15 minutes! Great recipe. I love curry but usually make the kind that takes much longer to do! Will be giving this a try!
I had no idea you could buy ready made cauliflower rice! I’ve always just whizzed up my own. Gorgeous recipe though!
I love shrimp in curry and this looks so creamy. It’s surprising how easy it would be to make too!
That looks so delicious! I do love a shrimp curry and i’ve yet to make my own cauliflower rice!