Curry-Spiced Cauliflower Rice with Sautéed Shrimp

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

A vibrant Whole30-friendly dish featuring fragrant curry-seasoned cauliflower rice topped with garlicky sautéed shrimp. This asian fusion-inspired whole30 (gluten free, dairy free) ready in about 25 minutes pairs raw shrimp, peeled and deveined, coconut oil, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add 12 oz peeled and deveined raw shrimp along with 3 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper. Sauté for 3-4 minutes until shrimp are pink and opaque. Remove shrimp from skillet and set aside.
  2. Step 2: In the same skillet, add 1 tbsp coconut oil. Stir in 4 cups riced cauliflower and 1 tbsp yellow curry powder. Cook over medium heat, stirring frequently, for 5-7 minutes until cauliflower is tender but not mushy.
  3. Step 3: Return the shrimp to the skillet with the cauliflower rice. Add 1 tbsp fresh lime juice, remaining 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss gently to combine and warm through for 1-2 minutes.
  4. Step 4: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does Curry-Spiced Cauliflower Rice with Sautéed 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 Curry-Spiced Cauliflower Rice with Sautéed 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 coconut oil from drying out.

Can I substitute ingredients in Curry-Spiced Cauliflower Rice with Sautéed 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 Curry-Spiced Cauliflower Rice with Sautéed 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 Curry-Spiced Cauliflower Rice with Sautéed Shrimp gluten free?

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

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