Coconut-Curry Shrimp with Cauliflower Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy-tasting dish using avocado oil for a soothing, skin-friendly meal. This asian-inspired seafood (whole30) ready in about 25 minutes pairs peeled and deveined shrimp, head, riced cauliflower, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

★ 3.7 (12 ratings) Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink and opaque. Remove and set aside.
  2. Step 2: Add remaining 1 tbsp avocado oil to the same skillet. Sauté grated ginger and minced garlic for 1 minute until fragrant but not browned.
  3. Step 3: Stir in curry powder and cook 30 seconds until deeply aromatic. Add riced cauliflower, lime juice, sea salt, and black pepper. Cook 5-6 minutes, stirring often, until cauliflower is tender-crisp and lightly browned.
  4. Step 4: Return shrimp to skillet and toss gently to coat in sauce. Cook 1 minute more until heated through. Serve immediately.

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Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Shrimp with Cauliflower Rice?

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 peeled and deveined shrimp from drying out.

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

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 Shrimp with Cauliflower Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Shrimp with Cauliflower Rice whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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