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    Hummusapien » Recipes » Lunch and Dinner » Vegetable Shrimp Curry with Herbed Cauliflower Rice

    ★★★★★ from 6 reviews

    Vegetable Shrimp Curry with Herbed Cauliflower Rice

    Published Feb 26, 2019 · Modified Dec 1, 2022 · by Alexis Joseph · 17 Comments

    Jump to Recipe

    One Pot Vegetable Shrimp Curry with Herbed Cauliflower Rice made with coconut milk and warming spices for a super flavorful, healthy 30-minute meal the whole family will love! Recipe in partnership with ALDI.

    One Pot Vegetable Shrimp Curry with Herbed Cauliflower Rice

    Holy moly. I took a bite of this god-sent Vegetable Shrimp Curry and declared to Jeff that it may just be the best thing I've ever made.

    Curry has a long-standing home on Hummusapien. We make my Thai Curry Soba Noodles, Butternut Squash Curry, and Vegetable Curry for dinner all the time and my no-cook Curried Chickpea Salad is a lunch time staple.

    But ya know when you make homemade curry and it's good but it's not Indian restaurant good? Like, not a substitute for takeout situation? This homemade version is AS GOOD as the restaurant version.

    Did I mention it’s also super-duper simple to make, requires one skillet (for the curry, that is), and is loaded with all the fabulous veggies? Or that it's crazy wholesome and naturally gluten-free? We're in business, my friends!

    Vegetable Shrimp Curry with Herbed Cauliflower Rice

    Pssst---if you want to make this vegetarian, I would sub baked tofu or two cans or three cups of chickpeas/lentils and it'll still be blow-your-mind good.

    How to Make The Best Shrimp Vegetable Curry

    Now let's chat about these here fine ingredients so you can get to making the Vegetable Shrimp Curry of your dreams. The ingredient list looks lengthy because it's packed with warming spices and veggies but I promise this recipe is super simple and quick. It'll be on the table in under 30 minutes!

    Ingredients for Vegetable Shrimp Curry

    Frozen Shrimp: ALDI has an amazing selection of fresh and frozen seafood at an incredibly affordable price. I always look for sustainable seafood and Fremont Fish Market Medium Raw Peeled Shrimp (peeled and deveined tail off) is my go-to, complete with the Best Aquaculture Practices seal and all.

    It comes frozen so I simply dump it in a colander and run cold water over it until it's thawed. It takes next to no time to cook in this curry! Make sure not to overcook it as nothing ruins a wondrous curry like rubbery shrimp. I used two 12oz packages in this recipe because hey, I live with a man that eats a lot. I like to make meals that feed us for at least two nights. The leftovers taste even better, if I dare say.

    Full Fat Coconut Milk: The amazingly luxurious plant fats in canned coconut milk are what make this curry so velvety smooth. The rest of the liquid comes from Happy Harvest canned tomatoes from ALDI and some vegetable broth for more oomph.

    Of note, if your coconut milk doesn't have preservatives and stabilizers to prevent it from separating, you may open it and find all the fat at the top and the water at the bottom like I did. If that happens, don't fret. Simply dump it into a bowl and whisk until smooth and then measure. You can also whiz it in the blender.

    Process of Cooking One Pot Vegetable Shrimp Curry

    Veggies: I used onion, bell pepper, frozen peas, and fresh organic baby spinach to boost the plant power in this recipe. You could easily leave out the shrimp and add more veggies like mushrooms, carrots, sweet potato, and green beans if you're feeling a veggie version. I love how colorful this Shrimp Vegetable Curry is. Just looking at it makes me smile!

    Warming Spices: Ahhh, the key to the dopest curry in all the land. I used curry powder, coriander, ground ginger (feel free to use fresh instead), turmeric, and a good amount of kosher salt to really make the flavors pop here. Complemented with the acid from the canned tomatoes, it's perfectly balanced. All of these spices all have lovely anti-inflammatory properties as well, so we're hitting two birds with one stone here.

    Herbed Cauliflower Rice: I'm a huge fan of good old rice (the ALDI Specialty Selected Brown Basmati Rice imported from India is a staple if you prefer real rice) but I thought it would be fun to show you how I make the oh-so-trendy cauliflower rice. I used two bags of Season's Choice Plain Riced Cauliflower from ALDI and while I don’t think it tastes like rice, it cooks up in no time and provides a nice textured base to soak up all the yummy juices.

    Click here to explore fresh and frozen seafood from your local ALDI and seasonal produce options!

    One Pot Vegetable Shrimp Curry with Cauliflower Rice

    The key is flavoring every level of the meal, meaning you don't want to pour an insanely flavorful curry over bland cauliflower. To make, I sauté the riced cauliflower from frozen in a large skillet over medium heat in a bit of oil. Once it's nice and softened, I season it with kosher salt, garlic powder, a huge handful of chopped cilantro, and a gentle squeeze of lime juice to make it sing. Jeff and I are obsessed!

    I served this delectable meal garnished with plenty of freshly chopped cilantro leaves and ALDI Simply Nature Organic Naan for dipping. Curry in a hurry, my lovelies!

    Please let me know how this vegetable shrimp curry recipe turns out for you by leaving a star rating and/or comment! I hope you’re as obsessed as I am.

    CRAVING MORE MUFFIN GOODNESS? DON’T MISS MY OTHER GO-TO CURRY RECIPES:

    • Creamy Vegetable Chickpea Curry
    • Thai Curry Soba Noodle Bowls
    • Curried Cauliflower Chickpea Buddha Bowl
    • Slow Cooker Curried Butternut Chili
    • Curried Chickpea Salad
    Print
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    Vegetable Shrimp Curry with Herbed Cauliflower Rice

    ★★★★★ 5 from 6 reviews
    • Author: Alexis Joseph
    • Prep Time: 10
    • Cook Time: 20
    • Total Time: 30 minutes
    • Yield: 4-6 servings 1x
    • Category: Main Meals
    • Cuisine: Indian
    Print Recipe
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    Description

    Vegetable Shrimp Curry with Herbed Cauliflower Rice made with coconut milk, tomatoes, and warming spices for a super flavorful, healthy 30-minute meal the whole family will love!


    Ingredients

    Scale

    For the Curry:

    • 1 tbsp Simply Nature 100% Pure Avocado Oil (or Simply Nature Organic Coconut Oil)
    • 1 medium onion, diced
    • 1 red bell pepper, diced
    • 2 cloves garlic, minced
    • 2 tsp curry powder
    • 1 ½ tsp coriander
    • 1 tsp ground ginger
    • ½ tsp turmeric
    • 1 tsp kosher salt
    • 1-14.5oz can Happy Harvest diced tomatoes (do not drain)
    • 1 cup canned full fat coconut milk*
    • ½ cup vegetable broth
    • 2-12oz packages Fremont Fish Medium Raw Peeled Shrimp, thawed
    • ½ cup frozen peas
    • 2 cups organic baby spinach
    • chopped cilantro and Specially Selected Original Naan Bread, for serving

    For the Herbed Cauliflower Rice:

    • 2-12oz bags frozen Season's Choice Plain Riced Cauliflower
    • ½ cup cilantro leaves, chopped
    • ½ tsp kosher salt (to taste)
    • ¼ tsp garlic powder
    • 1 tsp lime juice

    Instructions

    1. Heat oil in your largest skillet. Once hot add onion and a pinch of salt and cook for 3 minutes, stirring often. Add pepper and cook for another 3 minutes.
    2. Add garlic, spices, and salt and cook for 1 minute. Add tomatoes, coconut milk, and vegetable broth and to a boil. Reduce heat and simmer for 5 minutes, stirring often.
    3. Meanwhile, make cauliflower rice by heating another large skillet over medium heat with 1 tbsp oil. Once hot, add cauliflower rice and cook for about 10 minutes or until tender. Turn off heat and add salt, garlic powder, cilantro, and lime juice. Taste and adjust seasoning if needed.
    4. Bring curry back to medium heat and add peas and spinach, cooking just until almost wilted. Add shrimp and cook for 2-3 minutes, or until just cooked through.  Garnish with cilantro and serve over cauliflower rice with naan.

    Notes

    *If coconut milk is separated, simply dump it into a bowl and whisk the water with the fat until smooth and creamy and then measure.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Erin says

      June 04, 2020 at 12:21 am

      Just made this tonight with a can of chickpeas in place of the shrimp and it was great. My 21 month old, picky husband and myself all loved it. Second recipe win from you this week! The avocado brownies are on the list for tomorrow.

      ★★★★★

      Reply
      • Alexis Joseph says

        June 04, 2020 at 12:28 am

        Wonderful, I love that! Hope you love the brownies, too 🙂

        Reply
    2. Erin says

      February 26, 2020 at 1:53 pm

      Very flavorful and easy to make. My kids gobble this up!

      ★★★★★

      Reply
    3. Susan says

      December 08, 2019 at 4:00 pm

      Why is there no nutritional count?

      Reply
      • Alexis Joseph says

        December 20, 2019 at 12:28 pm

        I don't calculate nutrition info, sorry! Feel free to enter it into an online calculator.

        Reply
    4. Jen Knapp says

      March 31, 2019 at 12:03 am

      So delicious even with adjustments I had to make (only had precooked shrimp, so I added it at the very very end just to heat through). The best part: my 3- and 7-year-olds both liked it! Whoop whoop!!

      ★★★★★

      Reply
      • Alexis says

        March 31, 2019 at 3:28 pm

        Love that--so easy. Thanks for the feedback, Jen!

        Reply
    5. Jen Knapp says

      March 31, 2019 at 12:03 am

      So delicious even with adjustments I had to make (only had precooked shrimp, so I added it at the very very end just to heat through). The best part: my 3- and 7-year-olds both liked it! Whoop whoop!!

      ★★★★★

      Reply
      • Alexis says

        March 31, 2019 at 3:28 pm

        Love that--so easy. Thanks for the feedback, Jen!

        Reply
    6. Kori says

      March 03, 2019 at 8:31 pm

      Absolutely spectacular!! I have been craving curry so much, but sometimes homemade doesn’t quite have that wow factor. This recipe absolutely does! Matt didn’t even need to add salt, & he does so pretty often to some dishes. He raved before he even took a bite then said it was amazing after trying it. This will be a go-to for us!

      ★★★★★

      Reply
      • Alexis says

        March 05, 2019 at 9:03 am

        Awwww yay! Your review made my night, Kori!!

        Reply
    7. Kori says

      March 03, 2019 at 8:31 pm

      Absolutely spectacular!! I have been craving curry so much, but sometimes homemade doesn’t quite have that wow factor. This recipe absolutely does! Matt didn’t even need to add salt, & he does so pretty often to some dishes. He raved before he even took a bite then said it was amazing after trying it. This will be a go-to for us!

      ★★★★★

      Reply
      • Alexis says

        March 05, 2019 at 9:03 am

        Awwww yay! Your review made my night, Kori!!

        Reply
    8. Kori says

      February 26, 2019 at 10:08 am

      I have nearly all that is needed to make this incredible meal!!! I'll be getting the rest of the ingredients so I can make it this weekend. It sounds amazing! I agree that brightly colored dishes make me oh so happy too. Great job as always, Alexis!

      Reply
      • Alexis says

        February 28, 2019 at 6:42 am

        Yay! I think you're going to LOVE this one, Kori.

        Reply
    9. Kori says

      February 26, 2019 at 10:08 am

      I have nearly all that is needed to make this incredible meal!!! I'll be getting the rest of the ingredients so I can make it this weekend. It sounds amazing! I agree that brightly colored dishes make me oh so happy too. Great job as always, Alexis!

      Reply
      • Alexis says

        February 28, 2019 at 6:42 am

        Yay! I think you're going to LOVE this one, Kori.

        Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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