Coconut Shrimp Curry | Better Meal Plans

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Coconut Shrimp Curry and Cauliflower Rice

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner, Main Dish
Servings: 4 people
Calories: 446kcal


Cauliflower Rice

  • 1 bunches cauliflower cut into pieces
  • 1 tbsp coconut oil

Shrimp Curry


Cauliflower Rice

  • In a large skillet over medium heat, heat 1 tbsp coconut oil. Add cauliflower rice and season with salt. Cook until soft, 5 minutes. Transfer to a large bowl and return skillet to stove.

Shrimp Curry

  • Heat the coconut oil in a medium size skillet. To it add the onion and red bell pepper, and cook for 3 or 5 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, cayenne, black pepper, salt, turmeric and curry powder. Cook for another minute.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp and lemon juice and cook for another 2 minutes or until the shrimp are pink and cooked through.
  • Serve shrimp curry over cauliflower rice and top with chopped cilantro


Calories: 446kcal | Carbohydrates: 17g | Protein: 27g | Fat: 31g | Saturated Fat: 26g | Cholesterol: 285mg | Sodium: 1491mg | Potassium: 681mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1165IU | Vitamin C: 61.7mg | Calcium: 230mg | Iron: 5.5mg
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