Easy Shrimp Curry with Riced Cauliflower

This recipe is great for a no-fuss weeknight meal. The word on the street is that you can buy pre-made rice cauliflower these days, so that makes this meal even easier! Enjoy! 
Easy Shrimp Curry with Riced Cauliflower
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Serves: 2
Time: 35 minutes
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INGREDIENTS
1 pound medium shrimp, peeled and deveined
1 medium onion, julienned
1 red pepper, julienned
2 carrots, julienned
1 head cauliflower, grated in a food processor or by hand
3 garlic cloves, minced
1 inch fresh ginger, grated 
1 can full-fat coconut milk
1 tablespoon curry powder
3 tablespoons ghee, divided
1/4 cup fresh basil
juice from half a lime
sea salt and black pepper to taste
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DIRECTIONS
1.Season the shrimp with salt and pepper.
2.Bring a large skillet to medium high heat and melt the ghee. Add the shrimp and cook for a few minutes on each side until pink.
3.Remove the shrimp from the skillet and set aside. Add another tablespoon of ghee to the pan and return it to medium high heat.
4.Add the carrots, onion, pepper, and curry powder. Sauté until the vegetables are tender.
5.Add the garlic and ginger and sauté until fragrant, approximately thirty seconds.
6.Pour in the coconut milk and lime juice, adding salt and pepper to taste. Reduce the heat to low and simmer until sauce begins to thicken, approximately 10 minutes.
7.Add the shrimp back to the pan along with the fresh basil. Simmer for a few more minutes, adding more salt and pepper if necessary.
8.Bring a separate skillet to medium high heat and melt the last tablespoon of ghee. Add the riced cauliflower, and cook to desired tenderness, stirring often.
9.Serve the curry over the riced cauliflower and enjoy!