Curry Coconut Shrimp & Cauliflower Power Skillet

Looking for a protein‑rich, no‑fuss dinner that’s ready in under 30 minutes? This Curry Coconut Shrimp & Cauliflower Power Skillet fuses fragrant curry paste with creamy coconut milk to create a vibrant, savory skillet. It’s sweet, salty, and incredibly satisfying—perfect for busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 200 g (7 oz) medium‑sized shrimp, peeled & deveined
• - 1 medium head cauliflower, cut into bite‑size florets
• - 1 tbsp smooth or mild curry paste
• - 1 cup (240 ml) full‑fat coconut milk
• - 2 cloves garlic, minced
• - 1 inch knob fresh ginger, grated
• - 2 tbsp vegetable or coconut oil
• - 2 tsp soy sauce or tamari
• - Juice of 1 lime
• - 2 tbsp chopped fresh cilantro
• - Pinch of red pepper flakes (optional)
• - Salt & pepper to taste
• - 1 cup cooked quinoa or cauliflower rice (optional, to serve)

Instructions

1. 1. Heat the oil in a large non‑stick skillet over medium heat.
2. 2. Add garlic and ginger; sauté 1 min until fragrant.
3. 3. Toss in the curry paste and stir for 30 secs.
4. 4. Pour in coconut milk, bring to a gentle simmer, then season with soy sauce, lime juice, salt, pepper, and red pepper flakes.
5. 5. Add cauliflower florets, cover, and cook 5 min until just tender.
6. 6. Stir in shrimp, cover again, and cook another 3–4 min until the shrimp turn pink and opaque.
7. 7. Sprinkle fresh cilantro, give everything a final gentle stir.
8. 8. Serve directly on a bed of quinoa or cauliflower rice, or enjoy the hearty skillet on its own.

Chef's Note

For an extra crisp finish, finish the shrimp over the stove with a quick splash of olive oil; this gives a pleasing texture without extra cooking time.

Make-Ahead Tips

Store the cooked skillet in an airtight container for up to 3 days. Reheat gently in the microwave or on the stove – a splash of water or coconut milk helps keep it creamy.

Substitutions

- Replace shrimp with firm tofu or tempeh for a vegetarian version. - Swap cauliflower for diced sweet potato or butternut squash. - Use light coconut milk for reduced fat or coconut yogurt for a tangier twist.