Coconut Curried Shrimp and Green Beans Over Cauli Rice

Just another tasty shrimp recipe to serve over riced cauliflower that is sure to put smiles on everyone's faces.

Ingredients:

• 12 ounces Raw Shrimp, No Tails and Deveined
• 12 ounces Fresh Green Beans, Ends Trimmed
• 2 cups Riced Cauliflower, Cooked
• 7 ounces Lite Coconut Milk (1/2 Can)
• 1 Shallot, Chopped
• 2 Cloves Garlic, Diced
• 1 tablespoon Corn Starch
• 4 teaspoons Curry Powder
• 1 teaspoon Paprika
• 1 tablespoon Olive Oil

Directions:

1. To cook the riced cauliflower place in microwave safe bowl and cover loosely.  Microwave on high for 3-5 minutes until cauliflower is tender.  Set aside
2. Preheat a large skillet on medium high
3. Add the oil and the green beans and sauté for 4-5 minutes, stirring frequently until the green beans begin to brown and soften a bit
4. Add the shallots and garlic and cook for another minute or two
5. Turn the heat down to medium and add the coconut milk, curry powder, paprika, and corn starch and whisk until well combined.  Add the shrimp, cover and bring to a boil
6. Once the mixture is boiling remove the lid and cook for another 4-8 minutes.  It is done when the shrimp are opaque and cooked through
7. Serve hot over the cauliflower rice and enjoy!

Nutrition:  Makes 3 servings, each with approximately

• 280 calories and
• 27.2 grams protein