AuthorBiteSizedA sumptuous Shrimp Curry made by Miss Asia Pacific International 2019 Chaiyenne Huisman!
Heat the oil and cook the bell peppers until slightly soft. Season with salt and pepper
Add half of the carrots, onions, and mushrooms. Cook until onions are translucent.
Add half of the curry powder, garlic powder, and cayenne pepper. Stir fry until combined.
Mix in the garlic and bean sprouts. Season with salt and pepper. Set aside.
In the same pan, pan fry the shrimps until they change color. Season with the rest of the curry powder, garlic powder, and cayenne pepper.
Mix in the all-purpose cream and season with salt and pepper. Set aside.
In a food processor, pulse the cauliflower pieces until they look like rice.
Boil the water and add the cauliflower. Boil for 2 to 3 minutes. Drain and set aside.
Place the cauliflower rice on a plate and top with the shrimp, vegetables, and the remaining carrots. Serve hot.
Ingredients
Directions
Heat the oil and cook the bell peppers until slightly soft. Season with salt and pepper
Add half of the carrots, onions, and mushrooms. Cook until onions are translucent.
Add half of the curry powder, garlic powder, and cayenne pepper. Stir fry until combined.
Mix in the garlic and bean sprouts. Season with salt and pepper. Set aside.
In the same pan, pan fry the shrimps until they change color. Season with the rest of the curry powder, garlic powder, and cayenne pepper.
Mix in the all-purpose cream and season with salt and pepper. Set aside.
In a food processor, pulse the cauliflower pieces until they look like rice.
Boil the water and add the cauliflower. Boil for 2 to 3 minutes. Drain and set aside.
Place the cauliflower rice on a plate and top with the shrimp, vegetables, and the remaining carrots. Serve hot.
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