This Curried Riced Cauliflower with Shrimp is a quick, flavorful, low-carb dinner made in one pan and ready in just 20 minutes.
Updated May 2026: This recipe has been refreshed with better tips, improved structure, and clearer instructions for perfect results every time.
If you’re looking for a quick dinner that’s packed with flavor but still light and healthy, this is it.
This curried riced cauliflower with shrimp is bold, satisfying, and comes together in one pan with minimal prep.
Why You’ll Love This Curried Riced Cauliflower with Shrimp
- Ready in 20 minutes
- Low-carb and keto-friendly
- Made in one pan
- Packed with bold spices
- Perfect for busy weeknights
What Makes This Recipe So Easy
Using riced cauliflower cuts down on prep time and makes this dish incredibly fast to cook.
You can use fresh or frozen cauliflower rice depending on what you have on hand.
Flavor Profile
This dish is full of warm spices and bold flavors that make it anything but boring.
- Curry for depth
- Cumin for warmth
- Smoked paprika for a subtle smoky touch
Customize This Recipe
This recipe is very flexible and easy to adapt:
- Swap shrimp for chicken or beef
- Add extra vegetables
- Adjust spice level to taste
- Use different spice blends
Tips for Best Results
- Do not overcook the shrimp
- Cook cauliflower just until tender
- Use high heat for better flavor
- Season well for maximum taste
Is This Recipe Keto-Friendly?
Yes. This dish is naturally low in carbs and works well for keto and low-carb diets.
Can You Make It Ahead?
This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.
If you try this recipe, tag @LivingSweetMoments — I love seeing your creations!
Curried Riced Cauliflower with Shrimp
Ingredients
- 1 bag riced cauliflower fresh or frozen
- 1 onion chopped
- 1/2 red bell pepper chopped
- 2 cloves garlic minced
- 1 lb shrimp peeled and deveined
- 2 tablespoons parsley chopped
- 3/4 cup low sodium chicken stock
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Juice of 1/2 lime
- 2 teaspoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and red pepper. Season with salt and pepper and cook for 3–4 minutes until softened.
- Add garlic and cook for 1 minute.
- Stir in the riced cauliflower and mix well.
- Add curry powder, cumin, and smoked paprika. Stir to combine.
- Pour in the chicken stock and reduce heat to medium-low.
- Season shrimp with salt and pepper and nestle into the cauliflower mixture.
- Cover and cook for 2–3 minutes, or until shrimp are cooked through.
- Uncover, add parsley and lime juice, and stir gently.
- Adjust seasoning and serve immediately.
Notes
- Do not overcook the shrimp or they will become rubbery.
- Frozen riced cauliflower can be used directly without thawing.
- For extra heat, add a pinch of cayenne pepper.
- This recipe is naturally low-carb and keto-friendly.
Nutrition
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I have used cauli for mash a lot but never used it as rice. I am mighty glad I happened upon this recipe to give it a whirl. It is seriously delicious…. I just added a few more veg and some turmeric. Will definitely make this again.
Glad you liked it Lisa! and is super quick to whip up! My kids had no idea they were eating cauliflower 😉
This was a 5 star for us. Only change was I added turmeric. My Mom, who I cook for on a regular basis said this was one of the best meals I’ve made for her, and it’s a one pot 15 minute meal. Can’t get better than that.
Thanks for the feedback Jamie! Turmeric sounds like the perfect spice to go with this dish
Delicious, I just made it today, thanks for sharing your faboulous and delicious recipes, they not only tastes good are also very healthy, perfect for a keto low carb life style.
I am glad you liked it Maria! this one is a weekly staple in my household
Hello Tiffany!! What is a serving size for this like a coup?
About 3/4 cup each!
I can’t make this because the sodium is almost 1,000 mg… That is way too high for my family… But, it sure looks delicious! Thank you for sharing
You can lower the sodium by substituting a few ingredients
How do you reduce the sodium?
Use fresh cauliflower and homemade chicken stock (or store-bought low or no sodium one)
For some reason I can’t read the actual recipe. Would love to try!! Any suggestions?
I apologize, I am fixing the glitch asap
I’m so excited to try this out tonight, but I’m not able to find the full actual recipe on the page. Could you help me out with that?
Hi, the problem has been resolved. Sorry for the inconvenience. You should be able to the recipe now.
Does frozen shrimp work with this? If so, do I cook this along with the frozen cauliflower and everything else?
Yes Eva! It workes just fine. Add it at the beggining