Coconut-Curry Creamy Garlic Shrimp with Asparagus
A luxurious Whole30 dinner featuring plump shrimp bathed in a rich coconut milk sauce with fresh garlic and tender asparagus, served over cauliflower rice. This asian-inspired seafood ready in about 27 minutes pairs shrimp, coconut milk, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 2, 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.
Ingredients
- 12 oz shrimp
- 1/2 cup coconut milk
- 4 cloves, minced garlic
- 8 oz, trimmed and cut into 1-inch pieces asparagus
- 2 tbsp coconut aminos
- 2 tbsp avocado oil
- 1 tbsp lime juice
- 2 tbsp, chopped fresh cilantro
- 2 cups cauliflower rice
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque; transfer to a plate.
- Step 2: Add remaining 1 tbsp avocado oil to the skillet, then add minced garlic and cook for 45 seconds until fragrant but not browned.
- Step 3: Stir in coconut milk, coconut aminos, and asparagus; cook for 4 minutes until asparagus is tender-crisp and sauce thickens slightly.
- Step 4: Return shrimp to the skillet, add lime juice, and simmer for 1 minute to coat. Sprinkle with cilantro and serve immediately over cauliflower rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Curry Creamy Garlic Shrimp with Asparagus take to make?
Total time is about 27 minutes (15 min prep + 12 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 Creamy Garlic Shrimp with Asparagus?
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 shrimp from drying out.
Can I substitute ingredients in Coconut-Curry Creamy Garlic Shrimp with Asparagus?
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 Creamy Garlic Shrimp with Asparagus for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Coconut-Curry Creamy Garlic Shrimp with Asparagus?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
