Easy Coconut Curry Shrimp

Easy Coconut Curry Shrimp 1/2 cup diced yellow onion 1 - 14.5 ounce can petite diced tomatoes 1 Tablespoon minced garlic 2 Tablespoons red curry paste 1/2 teaspoon ground ginger 1 cup veggie broth 1 cup lite coconut milk 1 pound thawed large or jumbo shrimp (peeled, deveined, no tail) 1 Tablespoon cornstarch salt and pepper, if desired cilantro, for garnish 2 cups easy cauliflower rice Heat a large saucepan up over medium-high heat. Place the onion, tomatoes, and garlic the warm pan and cook for 1 minute. Stir in the paste, ginger, and broth. Bring to a low simmer and cook for 5 minutes, stirring occasionally. Add the milk and shrimp and continue to simmer for 4 minutes. Place the cornstarch in a small bowl and stir a few tablespoons of the hot broth into it. Whisk the mixture into the saucepan and simmer for one more minute. Season to taste with salt and pepper. Serve over cauliflower rice. Garnish with chopped cilantro, if desired. Notes *You can also stir 2 cups of the cauliflower rice into the sauce and serve it like jambalaya.