Paleo Coconut Curry Shrimp with Cauliflower Rice

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

A fragrant coconut curry with tender shrimp and vibrant spices served over fluffy cauliflower rice for a Whole30-friendly dinner. This asian fusion-inspired whole30 (paleo) ready in about 30 minutes pairs peeled and deveined shrimp, (13.5 oz) full-fat coconut milk, yellow curry powder 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 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: 20 min Serves 4 Asian Fusion cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced onion and cook for 4-5 minutes until softened.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp yellow curry powder and cook for 30 seconds, stirring constantly to toast the spices.
  4. Step 4: Pour in 1 can (13.5 oz) full-fat coconut milk and bring to a simmer. Add 1 tsp salt and cook for 5 minutes until sauce thickens slightly.
  5. Step 5: Add 1 lb peeled and deveined shrimp to the skillet, cooking for 3-4 minutes until pink and cooked through.
  6. Step 6: Meanwhile, heat a separate pan over medium heat and cook 4 cups cauliflower rice for 5 minutes until tender.
  7. Step 7: Stir 1 tbsp lime juice into the curry, then serve shrimp curry over cauliflower rice, garnished with 1/4 cup chopped cilantro.

Frequently asked questions

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

Total time is about 30 minutes (10 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 Paleo 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 Paleo 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 Paleo 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 Paleo Coconut Curry Shrimp with Cauliflower Rice whole30?

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

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