Print Options:

Tropical Shrimp & Cauliflower Rice Bowl

There’s nothing quite like a bowl packed with fresh, tropical flavors to transport us straight to paradise. This Tropical Shrimp & Cauliflower Rice Bowl is light, refreshing, and packed with healthy fats and protein—all while keeping things low-carb.

Juicy shrimp are sautéed in a rich coconut-lime sauce that’s slightly creamy, tangy, and full of flavor. We serve them over turmeric-infused cauliflower rice, adding warmth and depth while keeping the meal light. Topped with toasted coconut flakes, fresh cilantro, and optional macadamia nuts for crunch, this dish delivers all the flavors of a tropical getaway—without the carbs.

Whether we’re looking for an easy weeknight meal or something fun to impress guests, this recipe always delivers. Plus, it comes together quickly, making it perfect for busy days when we still want something fresh and nourishing.

Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins
Servings 4
Calories 380
Description

A light and vibrant shrimp dish with tropical flavors, served over a bed of turmeric cauliflower rice and topped with toasted coconut flakes and fresh cilantro.

Ingredients
    For the Shrimp:
  • 1 lb shrimp, peeled and deveined
  • 1 tbsp coconut oil
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ cup canned coconut milk (full fat)
  • 2 tbsp fresh lime juice
  • ½ tsp red pepper flakes (optional, for heat)
  • 1 tbsp coconut aminos
    • Toppings & Garnishes:
  • 3 cups cauliflower rice
  • 1 tbsp olive oil or coconut oil
  • ½ tsp ground turmeric
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
    • For the Turmeric Cauliflower Rice:
  • 2 tbsp toasted coconut flakes
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp macadamia nuts, chopped (optional)
  • Lime wedges for serving
Instructions
    Prepare the Turmeric Cauliflower Rice:
  1. Heat 1 tbsp of olive or coconut oil in a large pan over medium heat.
  2. Add the cauliflower rice, turmeric, salt, black pepper, and garlic powder. Stir to combine.
  3. Cook for about 5 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Remove from heat and set aside.
    4. Cook the Shrimp:
  4. Heat 1 tbsp coconut oil in a separate pan over medium heat.
  5. Add the shrimp, minced garlic, grated ginger, salt, and black pepper. Sauté for 2-3 minutes until the shrimp start to turn pink.
  6. Pour in the coconut milk, lime juice, red pepper flakes (if using), and coconut aminos. Stir to combine.
  7. Let the sauce simmer for 3-4 minutes until slightly thickened and the shrimp are fully cooked.
    8. Assemble & Serve:
  8. Divide the turmeric cauliflower rice into bowls.
  9. Top with the coconut-lime shrimp and spoon extra sauce over each bowl.
  10. Garnish with toasted coconut flakes, fresh cilantro, and macadamia nuts if using.
  11. Serve with lime wedges for extra freshness.

Nutrition Facts

Servings: 4 ServingCalories:380kcalTotal Fat:28gSaturated Fat: 16gTotal Carbohydrate:10gDietary Fiber: 4gSugars: 3gProtein:28g

Note

Substitutions & Variations

  • No Shrimp? Swap for grilled chicken or tofu for a different protein option.
  • More Spice? Add a pinch of cayenne or extra red pepper flakes.
  • Dairy-Free & Paleo? This dish is naturally dairy-free and paleo-friendly!
  • Extra Creamy Sauce? Blend a small portion of the coconut sauce before serving to make it thicker.
Read it online: https://ketoeatsrecipes.com/recipe/tropical-shrimp-cauliflower-rice-bowl/