Curry Shrimp and Cauliflower

Servings: 6



  • 3 TBSP Coconut Oil, divided
  • 1 Head of Cauliflower broken into small florets
  • 1 lb Large Shrimp,peeled and deveined
  • 1 TBSP Cornstarch
  • 2 TBSP Suburban Curry, divided
  • 4 Green Onions, small-diced with whites and green separated
  • *1 small Jalapeño, seeded and veins removed
  • 2 Cups Coconut Milk
Curry Shrimp and Cauliflower

Notes* You may skip or reduce the amount of jalapeño that goes into this dish.


Step 1:

In a large skillet, add 1 TBSP of coconut oil and cook florets over high heat for 4-5 minutes or until cauliflower slightly softens and browns in some areas. Remove and set aside.

Step 2:

Pat shrimp dry, cover with 1 TBSP cornstarch and 1 TBSP Suburban Curry.

Step 3:

Add another tablespoon of coconut oil to skillet and cook shrimp for about 1 minute on each side. Remove and set aside.

Step 4:

Add last tablespoon of coconut oil to skillet and cook white parts of green onions, and jalapeño, if using, for 3-4 minutes over medium heat.

Step 5:

Add coconut milk, 1 TBSP Suburban Curry, shrimp and cauliflower. Bring to a simmer and cover for about 10 minutes.

Step 6:

Remove lid and allow to cook on low for another 2-3 minutes.

Step 7:

Top with green onion for garnish.

Step 8:

Serve over a bowl of white rice.