Coconut-Curry Cauliflower Rice with Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, keto-friendly cauliflower rice stir fry infused with coconut milk and curry spices, topped with sautéed shrimp for a flavorful low-carb dish. This asian fusion-inspired keto (keto, low carb) ready in about 25 minutes pairs fresh or frozen cauliflower rice, large, peeled and deveined shrimp, full fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat; add 12 peeled, deveined large shrimp seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque; remove from skillet and set aside.
  2. Step 2: In the same skillet, add 2 tbsp olive oil, 3 minced garlic cloves, and 1 tbsp freshly grated ginger; sauté for 1 minute until fragrant.
  3. Step 3: Add 4 cups cauliflower rice and 1 tbsp curry powder to the skillet; stir-fry for 4-5 minutes until the cauliflower is tender.
  4. Step 4: Pour in 1/2 cup full-fat coconut milk, 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes; cook for another 2 minutes until the mixture thickens slightly.
  5. Step 5: Return the cooked shrimp to the skillet, toss gently to combine and heat through.
  6. Step 6: Remove from heat and stir in 1 tbsp fresh lime juice and 2 sliced green onions before serving.

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Frequently asked questions

How long does Coconut-Curry Cauliflower Rice with Shrimp take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Curry Cauliflower Rice with Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep full fat coconut milk from drying out.

Can I substitute ingredients in Coconut-Curry Cauliflower Rice with Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Curry Cauliflower Rice with Shrimp for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Curry Cauliflower Rice with Shrimp keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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