Coconut Milk Shrimp over Cauliflower Rice is a light yet satisfying dish. It brings together creamy coconut flavor, tender shrimp, and fluffy cauliflower rice. Together, they create a healthy, low-carb meal. The shrimp are simmered in a luscious coconut milk sauce. The sauce is infused with garlic, ginger, and a hint of spice. These ingredients create a perfect balance of richness and freshness.
This dish offers a tropical-inspired flavor that’s both comforting and nourishing. The naturally sweet coconut milk complements the savory shrimp. Meanwhile, the cauliflower rice soaks up all the delicious sauce without feeling heavy. It’s an excellent choice to traditional rice-based meals—ideal for keto, paleo, or gluten-free diets. Coconut Milk Shrimp is a delicious low-carb dinner when served over cauliflower rice, or use regular rice if you prefer!
Easy to make in under 30 minutes, Coconut Milk Shrimp over Cauliflower Rice is perfect for busy weeknights. It is also elegant enough for a dinner date at home. Serve it with a sprinkle of fresh cilantro. Or add lime wedges for a bright finish. This enhances its creamy, aromatic taste.
What You’ll Need to Make
- 1 lb. frozen shrimp, thawed overnight in fridge and drained well (see notes)
- 1 can petite-diced tomatoes, drained well
- 4 cups Cauliflower Rice for serving (see notes)
- 1 large red bell pepper, sliced into short strips
- 2 cups green beans, sliced lengthwise on the diagonal
- 1 T olive oil (plus more for cauliflower rice is using)
- 1 ½ cups sliced green onion (see notes)
- ½ cup chopped cilantro (see notes)
- 1 T minced garlic
- ½ tsp. red pepper flakes (or less if you don’t like spicy)
- 1 can coconut milk (see notes)
- 1 tsp. salt for shrimp (plus more if desired)
- 2 T fresh squeezed lime juice (see notes)
Cooking Instructions for COCONUT MILK SHRIMP OVER CAULIFLOWER RICE
- Prepare the Shrimp:
Thaw shrimp overnight in the refrigerator. About 15–20 minutes before cooking, place them in a colander to drain well. Remove the tails if needed. - Drain Tomatoes:
In a separate colander, drain the canned tomatoes and set aside. - Prepare Cauliflower Rice:
While the shrimp and tomatoes drain, prepare your Best Easy Cauliflower Rice. Alternatively, you can cook regular rice or cauliflower rice as your base. - Prep the Vegetables:
- Cut the red pepper into quarters lengthwise, remove the stem and seeds, then slice each quarter crosswise into strips.
- Slice the green beans lengthwise on the diagonal into 2–3 strips each, trimming the ends if necessary.
- Slice the green onions, chop the cilantro, and mince the garlic (or use pre-minced garlic).
- Measure out the red pepper flakes and set everything aside.
- Cook the Vegetables:
Heat olive oil in a large non-stick wok or skillet over medium-high heat until shimmering.
Add sugar snap peas and stir-fry for 1–2 minutes. Then add red peppers and cook for another 2–3 minutes until just tender.
Stir in green onions, cilantro, garlic, and red pepper flakes; cook for 1 more minute. - Make the Sauce:
Shake the can of coconut milk well before opening. Add the drained tomatoes and coconut milk to the pan.
Reduce heat to medium-low and simmer gently for 4–5 minutes to allow the flavors to combine. - Cook the Shrimp:
Toss the shrimp with salt, then add them to the pan. Cook for about 3 minutes, stirring occasionally, until the shrimp are just turning pink.
Turn off the heat slightly before they’re fully cooked, as they’ll continue cooking from the residual heat. - Finish and Serve:
Stir in lime juice to taste and adjust salt if needed.
Serve hot over cauliflower rice, regular rice, or enjoy it as a hearty coconut shrimp stew.
Notes and Tips COCONUT MILK SHRIMP OVER CAULIFLOWER RICE
- Make it ahead: The sauce can be prepared in advance. Cook the shrimp fresh before serving for the best texture.
- Use full-fat coconut milk for a richer, creamier sauce; light versions may make the dish thinner.
- Don’t overcook the shrimp—they cook quickly! Remove them from heat once they turn pink and opaque to keep them juicy.
- Season the cauliflower rice with garlic, salt, and a touch of lime juice to boost its flavor before serving.
- Add veggies like bell peppers, spinach, or zucchini for extra color, nutrients, and texture.
- For a thicker sauce, simmer the coconut milk longer or stir in a little cornstarch slurry.
- Garnish with cilantro or green onions for freshness and a pop of color.
Video
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw and pat them dry before cooking. This helps avoid excess water in the sauce.
2. How do I make the cauliflower rice?
You can buy pre-riced cauliflower. You can also make it at home by pulsing cauliflower florets in a food processor until they are rice-sized. Then, sauté them lightly.
3. Can I substitute coconut milk with something else?
For a lighter version, use coconut cream for richness or light coconut milk for fewer calories. Almond milk won’t give the same flavor.
4. How spicy is this dish?
The spice level depends on your preference. You can add chili flakes or omit them for a mild, creamy flavor.
5. How long does it keep in the fridge?
Store leftovers in an airtight container for up to 2–3 days. Reheat gently on the stove to keep texture and flavor.
6. Can I add vegetables to this dish?
Absolutely! Bell peppers, spinach, zucchini, or snap peas pair beautifully with the creamy coconut sauce.
COCONUT MILK SHRIMP OVER CAULIFLOWER RICE
Coconut Milk Shrimp over Cauliflower Rice is a light yet satisfying dish that brings together creamy coconut flavor, tender shrimp, and fluffy cauliflower rice for a healthy, low-carb meal. The shrimp are simmered in a luscious coconut milk sauce infused with garlic, ginger, and a hint of spice, creating a perfect balance of richness and freshness.
Ingredients
- 1 lb. frozen shrimp, thawed overnight in fridge and drained well (see notes)
- 1 can petite-diced tomatoes, drained well
- 4 cups Cauliflower Rice for serving (see notes)
- 1 large red bell pepper, sliced into short strips
- 2 cups sugar snap peas, sliced lengthwise on the diagonal
- 1 T olive oil (plus more for cauliflower rice is using)
- 1 ½ cups sliced green onion (see notes)
- ½ cup chopped cilantro (see notes)
- 1 T minced garlic
- ½ tsp. red pepper flakes (or less if you don’t like spicy)
- 1 can coconut milk (see notes)
- 1 tsp. salt for shrimp (plus more if desired)
- 2 T fresh squeezed lime juice (see notes)
Instructions
- Prepare the Shrimp:Thaw shrimp overnight in the refrigerator. About 15–20 minutes before cooking, place them in a colander to drain well. Remove the tails if needed.
- Drain Tomatoes:In a separate colander, drain the canned tomatoes and set aside.
- Prepare Cauliflower Rice:While the shrimp and tomatoes drain, prepare your Best Easy Cauliflower Rice. Alternatively, you can cook regular rice or cauliflower rice as your base.
- Prep the Vegetables: Cut the red pepper into quarters lengthwise, remove the stem and seeds, then slice each quarter crosswise into strips.
- Slice the sugar snap peas lengthwise on the diagonal into 2–3 strips each, trimming the ends if necessary.
- Slice the green onions, chop the cilantro, and mince the garlic (or use pre-minced garlic).
- Measure out the red pepper flakes and set everything aside.
- Cook the Vegetables:Heat olive oil in a large non-stick wok or skillet over medium-high heat until shimmering.Add sugar snap peas and stir-fry for 1–2 minutes. Then add red peppers and cook for another 2–3 minutes until just tender.Stir in green onions, cilantro, garlic, and red pepper flakes; cook for 1 more minute.
- Make the Sauce:Shake the can of coconut milk well before opening. Add the drained tomatoes and coconut milk to the pan.Reduce heat to medium-low and simmer gently for 4–5 minutes to allow the flavors to combine.
- Cook the Shrimp:Toss the shrimp with salt, then add them to the pan. Cook for about 3 minutes, stirring occasionally, until the shrimp are just turning pink.Turn off the heat slightly before they’re fully cooked, as they’ll continue cooking from the residual heat.
- Finish and Serve:Stir in lime juice to taste and adjust salt if needed.Serve hot over cauliflower rice, regular rice, or enjoy it as a hearty coconut shrimp stew.
Notes
- Make it ahead: The sauce can be prepared in advance. Cook the shrimp fresh before serving for the best texture.
- Use full-fat coconut milk for a richer, creamier sauce; light versions may make the dish thinner.
- Don’t overcook the shrimp—they cook quickly! Remove them from heat once they turn pink and opaque to keep them juicy.
- Season the cauliflower rice with garlic, salt, and a touch of lime juice to boost its flavor before serving.
- Add veggies like bell peppers, spinach, or zucchini for extra color, nutrients, and texture.
- For a thicker sauce, simmer the coconut milk longer or stir in a little cornstarch slurry.
- Garnish with cilantro or green onions for freshness and a pop of color.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 302Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 161mgSodium: 1184mgCarbohydrates: 15gFiber: 4gSugar: 6gProtein: 23g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
