One-Pot Coconut Curry Shrimp with Spinach and Cauliflower Rice

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Quick and creamy coconut curry shrimp simmered with fresh spinach, served over fragrant cauliflower rice for a satisfying Whole30 meal. This Thai-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs large shrimp, coconut milk, cauliflower rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lb, peeled and deveined large shrimp
• 1 can (13.5 oz), full fat coconut milk
• 4 cups, fresh or frozen cauliflower rice
• 4 cups, packed fresh spinach
• 2 tbsp (Whole30 compliant) red curry paste
• 4 cloves, minced garlic cloves
• 1 tbsp, finely grated ginger
• 2 tbsp, fresh lime juice
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 4 minced garlic cloves and 1 tbsp finely grated ginger, sauté for 1-2 minutes until fragrant but not browned.
2. Step 2: Stir in 2 tbsp whole30 compliant red curry paste and cook for 30 seconds to release aromas.
3. Step 3: Pour in 1 can (13.5 oz) full-fat coconut milk and bring to a gentle simmer.
4. Step 4: Add 1 lb peeled and deveined large shrimp to the skillet, cook for 3-4 minutes until shrimp turn pink and opaque.
5. Step 5: Stir in 4 cups packed fresh spinach, 4 cups cauliflower rice, 1 tsp sea salt, and 1/2 tsp black pepper. Cook for an additional 3-4 minutes until spinach wilts and cauliflower rice is heated through.
6. Step 6: Remove from heat and drizzle 2 tbsp fresh lime juice over the top. Garnish with 1/4 cup chopped cilantro before serving.