Coconut Curry Shrimp with Cauliflower Rice

This vibrant, healthy Coconut Curry Shrimp with Cauliflower Rice is a light yet satisfying dinner packed with juicy shrimp, creamy coconut milk, aromatic spices, and tender veggies. Served over fluffy cauliflower rice, it’s low-carb, high-protein, anti-inflammatory, and perfect for fueling calisthenics recovery while keeping you lean and energized!

Why You’ll Love This Recipe

This Coconut Curry Shrimp with Cauliflower Rice is the ideal healthy dinner for anyone following a clean-eating plan or training in calisthenics. It delivers lean, high-quality protein from shrimp, healthy fats from coconut milk, and plenty of anti-inflammatory spices and vegetables to support muscle recovery and reduce soreness after intense bodyweight workouts. The creamy, mildly spicy curry sauce is incredibly flavorful yet light, and the cauliflower rice keeps carbs low while adding extra nutrients and fiber—perfect for maintaining energy without feeling heavy. It comes together in under 30 minutes, making it ideal for busy evenings when you want something delicious, nutritious, and satisfying without spending hours in the kitchen. It’s naturally gluten-free, dairy-free, paleo-friendly, and keto-adaptable—everyone in the family will love it, and you’ll feel amazing after eating!

Recipe Tips and Tricks

• Use fresh or thawed shrimp and pat them very dry before cooking for the best sear and texture.
• Don’t overcook the shrimp—they only need 2–3 minutes in the sauce to stay juicy and tender.
• For extra creaminess, use full-fat coconut milk; shake the can well before opening.
• Taste the curry sauce before adding shrimp and adjust salt, lime, or spice levels to your preference.
• Add cauliflower rice at the very end so it stays fluffy and doesn’t get mushy.
• Garnish generously with fresh cilantro, lime wedges, and sliced chili for brightness and extra flavor.

Yield: 4 Servings

Coconut Curry Shrimp with Cauliflower Rice

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Creamy coconut curry shrimp with low-carb cauliflower rice—healthy, high-protein dinner perfect for calisthenics!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 (14-oz) can full-fat coconut milk
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 tbsp coconut oil or avocado oil
• 1 tbsp fish sauce (or coconut aminos for paleo)
• 1 tbsp fresh ginger, grated
• 1 tsp coconut sugar or honey (optional)
• 1.5 lbs large shrimp, peeled and deveined
• 2 tbsp red curry paste (adjust for spice level)
• 3 cloves garlic, minced
• 4 cups cauliflower rice (fresh or frozen)
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime (plus wedges for serving)
• Optional: sliced red chili, chopped green onions

Instructions

1. Get everything ready! Pat the shrimp very dry with paper towels—this helps them sear beautifully and stay juicy.
2. Heat the pan! In a large skillet or wok, heat the coconut oil over medium-high heat until shimmering.
3. Sauté the aromatics! Add the sliced onion, bell pepper, minced garlic, and grated ginger—cook for 3–4 minutes until fragrant and slightly softened.
4. Build the curry base! Stir in the red curry paste and cook for 1–2 minutes, stirring constantly to release all those amazing flavors.
5. Add the creamy goodness! Pour in the coconut milk and fish sauce (or coconut aminos), stirring until smooth. Bring to a gentle simmer.
6. Sweeten if desired! Add the coconut sugar or honey (if using) and lime juice—taste and adjust seasoning (more lime for brightness, more curry paste for heat).
7. Cook the shrimp! Add the shrimp to the simmering sauce. Cook for 2–3 minutes, stirring gently, until shrimp are pink and just cooked through (don’t overcook!).
8. Warm the cauliflower rice! While the shrimp finish, microwave or sauté the cauliflower rice in a separate pan for 3–4 minutes until tender but still fluffy.
9. Finish with love! Turn off the heat, give the curry a final taste—add more lime juice or salt if needed.
10. Serve and enjoy! Spoon the creamy coconut curry shrimp over bowls of warm cauliflower rice. Garnish generously with fresh cilantro, lime wedges, and sliced chili—dig in and feel the post-workout recovery magic!

Notes

• Shrimp cook very quickly—set a timer so they stay tender and juicy.
• This dish is naturally gluten-free, dairy-free, and paleo-friendly (use coconut aminos instead of fish sauce).
• Perfect for meal prep: make the curry ahead and reheat gently when ready to eat.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 445Total Fat 20gSaturated Fat 15gUnsaturated Fat 5gCholesterol 361mgSodium 2123mgCarbohydrates 25gFiber 6gSugar 9gProtein 46g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Shrimp: Large or jumbo peeled and deveined shrimp provide lean, high-protein fuel—fresh or frozen (thawed) both work great.
• Full-fat coconut milk: Creates the signature creamy, rich curry base—light coconut milk works for lower calories but is less luxurious.
• Red curry paste: Provides authentic flavor and heat—choose a good-quality brand (check for no added sugar for clean eating).
• Fresh vegetables (bell pepper, onion, garlic, ginger): Add color, texture, nutrients, and natural sweetness.
• Lime juice & cilantro: Brighten the dish and cut through the richness—fresh is essential.
• Cauliflower rice: A low-carb, nutrient-dense alternative to regular rice—use fresh or frozen (no need to thaw).

Variations and Substitutions

• Protein swap: Replace shrimp with cubed chicken breast, tofu, or scallops for variety.
• Spicier curry: Add fresh chopped red chili, extra curry paste, or a pinch of cayenne.
• Lower fat: Use light coconut milk and add a splash of vegetable broth to maintain creaminess.
• Extra veggies: Toss in zucchini, broccoli florets, snap peas, or spinach in the last few minutes.
• Keto/paleo boost: Add 1–2 tbsp almond butter or cashew butter for even richer texture.
• Milder version: Use yellow or green curry paste and reduce the amount for less heat.
• Serve with: Regular jasmine rice or quinoa if you need more carbs post-workout.

Storage Options

Store cooled curry (without cauliflower rice) in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or coconut milk. Cauliflower rice is best fresh but can be stored separately for 2 days. Freezes well (curry only) for up to 2 months—thaw overnight in the fridge and reheat slowly.

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