Sandi’s Shrimp and Petite Peas in Thai Green Curry Sauce Over Riced Cauliflower

This is a 5 ingredient meal that is on the table in about 10 minutes from start to finish and it is a favorite with all of my family members from grouchy old men to teenage girls.

Ingredients:

• One pound of Trader Joe’s Raw Wild Caught Argentinian Shrimp (I like these because they are cleaned, deveined and tails and shells are off - they are ALL SHRIMP)
• 1 1/3 cups of Frozen Petite Peas
• 2 2/3 cups of Riced Cauliflower
• 8 ounces of Light Coconut Milk
• 1 tablespoon of Thai Kitchen Green Curry Paste or to Taste

Directions:

1. Microwave riced cauliflower as per package instructions
2. In a large frying pan turned to medium add the coconut milk and stir in the green curry paste
3. Bring almost to a boil and add shrimp and peas
4. Cook for about 2 minutes and then turn shrimp and continue to cook for another 2 minutes until the shrimp are done (no longer translucent)
5. Portion out the riced cauliflower into individual bowls
6. Add the shrimp, peas and curry sauce to each bowl
7. Enjoy hot (I often heat my bowls in a 200° oven so it stays hot to the very last bite)

Nutrition:  Makes 4 servings, each with about;

• 265 calories
• 27.5 grams protein