- Hey guys, happy new year.
I hope everybody had a fantastic holiday season.
Well, now that the party is over,
I'm sure you are ready for something
a little bit on the lighter side.
I know that I am.
(giggling)
So I thought you would really enjoy
this 15-minute shrimp curry recipe with cauliflower rice.
It's so quick and easy,
so much so that it warranted a real-time recipe.
I know it's been a while since we've been at this format
and I thought why not bring it back for the new year.
Now if you're new to my channel,
this is where I show you how to make dinner
in 15 minutes or less in real time.
So that that way you can really see
how quick and easy it comes together.
Alright, so let's start with the cauliflower rice.
So if you guys have been at the market
and you've seen all of this cauliflower rice everywhere
and you're wondering what to do with it,
this recipe is a perfect idea.
Cauliflower rice, it looks like this.
It really looks like rice.
This is the crazy thing about it,
but it's actually just grated cauliflower.
So because it has become such a rage
for people that are on low-carb diets,
you're kind of seeing it everywhere.
I actually have seen it at Trader Joe's,
that's where I buy mine in the frozen food aisle.
So I really like the frozen cauliflower
because I think it fluffs up a lot better
and you'll see why in a minute,
but you can make it yourself if you wanted to.
So all you're gonna do,
I'm gonna tell you how to do that in a second.
All we wanna do is just get this going first.
So this is just a little coconut oil spray.
I like it because it has a little bit of flavor,
which is good against the cauliflower,
which will be great with our curry.
So if you wanna make this,
there's a couple different ways to do it.
If you don't live in a place where you can get
access to cauliflower rice,
this scissors are not very sharp, are they?
(laughing)
I'm gonna rip it open.
You can actually make it in a food processor.
So I think just the regular standard blade works the best.
You can try using the grading blade
but I found that that turned it into like bigger chunks.
I just found that the regular blade worked the best.
So I would recommend that.
The reason why I don't make it myself,
let me just throw this away,
to be perfectly honest,
is because I found that it's really easy to burn
when the cauliflower is dry,
when you get the frozen cauliflower because there's moisture
in the sort of frozenness of it,
it steams it at the same time and ends up creating
a fluff in your cauliflower rice that you don't burn.
So I don't know, you guys play around with it,
see what you like better.
I'd love to know in the comments below
if you're trying cauliflower rice and how you eat it.
I just discovered it.
I know I'm sort of late to the party,
but I think it's really great.
So we're gonna let this go for three to four minutes
and then we can just keep it warm
while we work on the rest of our curry.
So for our curry,
this is gonna come together really quickly.
We're gonna work with one yellow onion.
I like to cut onions in half to remove their skin
because I think it's just easier to remove the skin
or the peel, I guess you would say.
You can use a white onion if you like a sweeter onion.
I like the yellow onions 'cause I just think
there's more flavor and you'll see there's not a ton
of ingredients that go in to this curry,
which is why I love it because it's so simple.
So I just think you know, the more flavor the better.
Here we go.
So I wanna know what did everybody make for the holidays?
Did you try any of my recipes?
If you did and they were a success, let me know.
If they weren't, let me know too.
I would love to try to help you out
if you had some snafus
and maybe we can get to the bottom of it for next time.
Alright, so now that we have, put in
our two onions,
we are going to cut these into half moons.
So just cut off the root part and this stem here
and do that on the other side.
I like cutting them into half moons because they're thinner
that way and it actually helps the onion cook a lot quicker.
Alright, so we're just gonna go real thin.
Now, one tip, when using a knife like this,
I know I don't have like
the best knife skills on the planet,
but what I would recommend is to keep
the tip of your knife on the board
because it does give you a lot more stability
when you're slicing.
There we go.
Oh, and one thing I should do is get our pot heated up here.
So I'm gonna use again a little bit more
of this coconut oil.
This is how it actually comes.
See it gets all congealed like that
when it gets to room temperature.
I love to keep this around,
especially in the winter time
because it's great for like beauty treatments.
Like if your hands are really cold from the winter,
you can add some of that with some sugar
and make like the most amazing hand scrub
that makes your hands so soft and silky.
You can try that.
You can also put it in your hair too.
(giggling)
So it has all kinds of great uses.
Okay, so we're gonna continue with our onion.
This is really like
the most time-consuming part of the recipe,
so don't worry, it gets quicker than this.
Alright, there we go.
We're gonna stick these in here.
Alright.
This is a great meal for a family of four.
If you need to feed more people,
you could just double the recipe,
but I like it because
oopsy, flying onions.
Because it's so quick
and it's really comforting this time of year
when you want something warm
but you don't want like a ton of carbs.
Okay, so now we're gonna add a clove of garlic.
There you go.
Good for flu season, cold season.
Keep our immunity up, here we go and then some fresh ginger.
So we're gonna use two teaspoons of the ginger.
Can we just break off a little piece
and then the easiest way to peel ginger really
is with a spoon.
So we're gonna go ahead and peel that off.
Sometimes if I'm in a rush, I don't even peel it.
I don't know,
I just feel that sometimes
there's like a lot more nutrients in the skin.
There we go.
Okay, so and then we're just gonna get a grater,
and you can just grate it right into the pot.
And if you have any of this leftover ginger
and you are fighting a cold,
it's really great in some water,
warm water with lemon and a little bit of honey.
Almost make like a ginger shot.
I find that if I'm fighting something the next morning
I wake up and I feel so much better.
I feel fresh ginger, okay.
(hitting pot)
That's looking pretty good.
Let's just check our cauliflower rice here, okay.
See how that's sort of steaming?
So you just wanna stir it around.
It really does not take any time at all.
So I think now that this is going,
we can turn it down a little bit
and you do wanna keep it covered.
I do think that that helps
kind of keep the fluffiness of it going.
Here we go.
Okay.
Now we can stir this up and while that's going,
let's talk curry powder.
So I'm just using a yellow curry powder.
I love curry powder because
I find it's the most economical way to go
because all the spices are already in here.
I'm gonna add two teaspoons.
So you've got the cumin, the coriander, black pepper,
and a little bit cayenne.
So the cayenne gives it a little bit of heat.
So if you don't like spicy things, maybe try a teaspoon.
I do the two teaspoons 'cause I like a little heat
and I find against the coconut milk,
it's actually not that spicy.
Alright.
See, and now this is going to get all of that ginger
and the garlic and the curry powder,
all really fragrant and delicious.
Okay.
Then at that point,
we're going to clean for a little area here.
Let's see.
(giggling)
Throw that away, okay.
So at this point, excuse my back,
we're gonna add our coconut milk.
So the thing with coconut milk
is you can get light coconut milk, which is what I'm using,
which in the new year, I tend to go for the lighter,
there is so many more calories in the full-fat coconut milk.
Let's see, what does this have?
So this has 70 calories.
So the full-fat has 150.
Yeah, so it's almost three times the amount.
You're gonna get a more, you're gonna get a thinner curry
if you use the light coconut milk.
But it's okay, it's kind of more like a soup.
If you use the full-fat,
you're gonna get more of like a thicker curry.
So it's really up to you.
It depends on where you want to spend calories.
Okay (hitting)
Now while that's going,
we're now gonna add some diced tomatoes.
So,
let's see.
I have tried a lot of brands of dice tomatoes
I have to be honest,
my favorites are the ones from Trader Joe's
because they're really diced.
Sometimes you buy diced tomatoes
and it's more like a tomato sauce.
So make sure whatever brand you are buying,
you're familiar with it and you know
that they're gonna be like nice chunks of tomatoes.
And you can pour the whole thing in here even the juice.
So in it goes.
There we go.
And then you can stir that up there
and if you kind of look in you'll see it starts to kind of
have a nice pink color to it,
which I think is really pretty.
Yeah, okay.
And at this point we want to flavor it
with just a little bit of salt.
So maybe a quarter teaspoon,
half a teaspoon just to get all those flavors
brightened up in there.
Okay.
Now we can add our shrimp.
Excuse my back.
Okay, so the shrimp that I'm using is on-the-tail raw shrimp
that has been shelled and deveined.
So I buy this frozen
because I think it's the cheapest way to go.
If you start buying this type of shrimp,
not frozen, it can be twice the price.
So if you're looking to save some money,
go with the frozen and then it's always ready for you
when it's time to cook.
So we're gonna just pop this here.
I'm just gonna throw this all in like that, ha.
Another reason why I like shrimp curry
is because it's so quick.
So shrimp will cook so much quicker than chicken will.
So for a weeknight meal, when you want something fast,
this is the way to go.
Here we go.
Okay.
We'll just let that cook for a few minutes
while we pop over,
excuse me, I'm gonna put this in the sink,
and check on our rice.
So at this stage I do like to season the cauliflower rice
with a little bit of fresh lime zest,
just to give it a little bit of flavor.
Cauliflower doesn't have a ton of flavor as a vegetable,
which is why it works really well as like a rice substitute.
It's a great thing to have in the background
for a curry or stir fry
or anytime you just wanna soak up juice
and you want a little bit more texture
but not something that's gonna feel really heavy.
Okay.
And then you can also season with a little salt.
Here we go and a little bit of pepper.
(grinding)
And that's all there is to it.
How easy is that?
Okay, and then you can stir that up.
There you go.
Now this is one package.
If you have a family of four that likes a lot of like,
you know, cauliflower, you could double this recipe.
But I don't know,
I find that most people just want a little spoonful
so this seems to work for them.
Okay.
Let's check on this and make sure
that our shrimp is cooking.
This is looking pretty good.
I feel like maybe I should have the top on here.
It might cook quicker here.
Maybe I need to use this top, let's see,
there for now, okay.
Now I'm gonna clean this up a little bit
just so we have some place to plate.
Excuse my back one more time.
Alright.
And I would love to know if you guys would like
more of these real-time recipes,
if these are helpful for you.
They're certainly helpful for me,
I'll tell you, I rely on these recipes a lot.
They may not be like always the most gourmet,
but sometimes when my kids are hungry
and my husband's hungry and everybody just wants dinner
on the table, the simpler the better.
And I like this recipe because most of the things
are in my pantry or freezer and ready to go.
So it's not like something you have to go out
and buy if you stock your pantry well,
and I actually have a video that you may have seen
about how to stock your pantry.
You'll see how if you have some of these things on hand,
dinner just comes together so much quicker.
Alright, let's see.
Why is this taking so long?
(laughing)
Usually my shrimp cook right up.
Oh, I know why.
Because this was frozen shrimp.
I didn't defrost it.
So that would be a tip.
If you are gonna be making this on a weeknight
and you want this to go quicker, defrost your shrimp,
just put it in the fridge
either overnight or before you head to work
and then when you come home
it's gonna cook all the quicker
because you've actually already defrosted.
Okay.
But we can plate our rice let's see.
Excuse me, we can get this going.
Okay, let's see.
So I like to just put like maybe
like I said a big spoonful in here,
just like that,
that's looking pretty good, right?
And then another thing you wanna do to the curry
is add a little bit of cilantro and lime.
So I love the combination of cilantro,
lime and coconut milk,
it's such a great combination.
Let's get a knife.
It's sort of refreshing and comforting all at the same time.
And then we wanna get our shrimp,
sort of doused with some of this lime juice
because that also will just brighten up
all the flavors here, okay.
Let's see.
That still has a few minutes to go, okay.
So if you want to get the most juice out of your lime,
you wanna rub it like this because that just gets all
of those little membranes revved up and nice and juicy.
If it's still is not juicing for you,
you can also put it in microwave for a minute.
There.
Okay.
Juice, here we go.
Okay, I've got a minute and 47 seconds left.
(giggling)
I'm ready.
It's the shrimp's not ready, come on.
Oh, there we go.
Okay.
It's turning pink, this is looking good.
Okay.
And then we're gonna do a little bit of cilantro.
Right here.
We cut that.
Just a rough chop is all you need.
And it goes.
Okay, this is looking perfect.
Alright.
(hitting)
So now we're gonna put some of this curry on top.
Ooh, this looks delicious.
Oh my gosh, this is so good.
Depending on how much sauce you wanna put,
you can fill it all up it almost make like a little soup
or you can just put the shrimp but not put as much juice
so let's see.
There.
And then if you want,
you can add some additional lime
for people if they wanna put a little lime
(clearing throat)
on top that's always a good thing to do.
Let's see, where should we put it right here
And then maybe a little bit more cilantro on top.
And there you have it real-time recipe
in 15 minutes or less.
(bell ringing)
Okay, we have to taste it.
Let's see.
This looks so good.
I haven't had lunch yet, so I'm kind of hungry,
let's give it a try.
Let's see.
Who will get some of the cauliflower rice.
Hmm, oh that's so glam
it's really like,
it's super flavorful and so delicious.
I hope you guys give this one a try.
Let me know what think.
If you would like to see more dinners that come together
in 15 minutes or less,
you can click my real-time recipe playlist here
and I'll meet you over there
and I'll show you some other great options for the new year.
Alright, you guys.
Hope you have a great one.
I'll see you again soon, bye.