Curry-Spiced Cauliflower Rice with Sautéed Shrimp and Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Whole30 dish with golden curry cauliflower rice paired with quick sautéed shrimp and fresh cilantro for brightness and flavor. This indian-inspired whole30 (whole30, gluten free) ready in about 35 minutes pairs peeled and deveined large shrimp, coconut oil, small, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Using a food processor, pulse 1 large cauliflower head into rice-sized pieces (about 4 cups). Set aside.
  2. Step 2: Heat 1 tbsp coconut oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 3-4 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Step 3: Stir in 1 tsp ground turmeric, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp sea salt, and 1/2 tsp black pepper. Add the riced cauliflower and cook, stirring occasionally, for 8-10 minutes until tender and slightly golden.
  4. Step 4: In a separate skillet, heat remaining 1 tbsp coconut oil over medium-high heat. Add 1 lb peeled and deveined large shrimp seasoned lightly with salt and pepper. Sauté shrimp for 2-3 minutes per side until pink and opaque.
  5. Step 5: Stir 1/4 cup chopped fresh cilantro and 1 tbsp fresh lime juice into the cauliflower rice. Serve the sautéed shrimp on top of the curry cauliflower rice.

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Frequently asked questions

How long does Curry-Spiced Cauliflower Rice with Sautéed Shrimp and Cilantro take to make?

Total time is about 35 minutes (15 min prep + 20 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 and Cilantro?

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 and Cilantro?

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 and Cilantro 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 Curry-Spiced Cauliflower Rice with Sautéed Shrimp and Cilantro whole30?

Yes — this recipe is tagged whole30, gluten free, paleo, 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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