Curry-Spiced Cauliflower Rice with Sautéed Shrimp and Cilantro

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 recipe (gluten free), ready in about 35 minutes, pairs cauliflower head, large shrimp, coconut oil 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 1 large (about 4 cups riced) cauliflower head
• 1 lb, peeled and deveined large shrimp
• 2 tbsp coconut oil
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp fresh lime juice

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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.