Coconut Lime Shrimp & Creamy Cauliflower Rice Bowl

Add a splash of tropical zest to your dinner routine with this Coconut Lime Shrimp Bowl. The creamy coconut base balances perfectly with the tang of lime and the subtle heat of smoked paprika. It’s protein‑rich, low‑carb, and comes together in just half an hour.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb (450g) peeled and deveined shrimp
• 1 small head cauliflower, riced (≈4 cups)
• 1 cup full‑fat coconut milk
• 2 tbsp coconut oil
• 2 tbsp fresh lime juice
• 1 tbsp grated lime zest
• 1 tbsp honey
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp turmeric
• ½ tsp salt
• ¼ tsp black pepper
• 2 cloves garlic, minced
• ½ small red bell pepper, diced (optional)
• 2 tbsp chopped fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add garlic and bell pepper, sauté 2‑3 minutes until fragrant.
2. Season shrimp with salt, pepper, smoked paprika, cumin, and turmeric; add to skillet and cook 3‑4 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, pour in coconut milk, lime juice, lime zest, honey, and a pinch of salt. Bring to a gentle simmer.
4. Add riced cauliflower to the sauce and stir. Cook for 6‑7 minutes, stirring occasionally, until the cauliflower is tender and the sauce thickens.
5. Return shrimp to the skillet, tossing to coat. Let everything heat through for 1‑2 minutes.
6. Taste and adjust seasoning—add more lime juice for acidity or honey for sweetness if desired.
7. Serve bowl hot, garnished with fresh cilantro and a wedge of lime on the side.
8. Optional: Top with a sprinkle of shredded mozzarella or chopped nuts for extra texture and protein.

Chef's Note

For a higher protein boost, pair the bowl with a side of sautéed spinach or lightly grilled tofu cubes.

Make-Ahead Tips

The bowl stores well in an airtight container for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of coconut milk to keep it creamy.

Substitutions

Replace shrimp with 1 lb tofu cubes; swap coconut milk for coconut cream for richer texture; use cauliflower rice substitutes like cauliflower or short‑grain brown rice for a different twist.