This Thai-inspired dish is full of all the good stuff and free of all the things you don't want. With a slightly spicy kick and lots of protein, this dish is sure to satisfy your taste buds and your belly!
Set out 2 sauté pans and begin to heat 1 tablespoon of olive oil in each.
In one pan, add the peppers, minced garlic and ginger root - cook over medium heat until the peppers begin softening.
In the other pan, add the cauliflower rice, garlic powder, salt and pepper - cook over medium heat until starting to slightly brown (5-10 min).
To the pan of bell peppers, add the shrimp, curry paste and coconut milk and cook over medium heat for 5-10 minutes.
Serve the red coconut curry shrimp atop a bed of cauliflower rice and voila!
454 cals ~ 26g fat ~ 20g carb ~ 35g protein