Paleo Coconut Shrimp Curry
Plump, juicy shrimp simmered in a rich golden-orange sauce made from full-fat coconut milk, fresh tomatoes, and a warm blend of turmeric, cumin, coriander, and cayenne — this curry is the kind of weeknight dinner that feels far more indulgent than it has any right to be. The whole thing comes together in one skillet, and the technique of partially cooking the shrimp before finishing them in the sauce means they stay perfectly tender rather than rubbery. Underneath it all is a bed of cauliflower rice cooked in coconut oil until fluffy and just barely tender, soaking up every drop of that fragrant sauce. Every single ingredient here — from the fish sauce to the fresh ginger to the lime juice stirred in at the end — is exactly what you'd want on a grain-free, legume-free eating plan, with no substitutions or workarounds needed. A squeeze of lime and a handful of fresh cilantro over the top pull everything together and make it look like something you'd order at a restaurant. This recipe serves four, so it's a solid choice for a family dinner or for meal-prepping lunches that actually reheat beautifully.
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower, cut into florets
- 1 tbsp coconut oil
- ¼ tsp salt
For the curry
- 1 ½ lb large shrimp, peeled and deveined
- ½ tsp salt
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 2 medium roma tomatoes, diced
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fish sauce
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 pulses. Alternatively, grate the florets on the large holes of a box grater.
- 2
Heat 1 tbsp coconut oil in a large saucepan or skillet over medium-high heat until shimmering. Add the riced cauliflower and 1/4 tsp salt, and cook, stirring occasionally, until the cauliflower is just tender and any excess moisture has evaporated, about 5–7 minutes. Remove from heat, cover to keep warm, and set aside.
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