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Curried Coconut Shrimp Stew with Greens
and cauliflower rice

Active: 35 Total: 35

This soup comes together fast and is packed with hearty, nourishing ingredients.
Smarts: You'll get the most flavor with regular (not light) coconut milk, which adds a rich creaminess to the soup base. Be sure to season to taste. Depending on the sodium level of your stock, you may need more or less salt than listed. 



Curried Coconut Shrimp Stew:
  • Shrimp, peeled and deveined - 1 lb
  • Onions, medium - 1 , diced
  • Garlic - 4 cloves , chopped
  • Ginger, fresh - 2 tsp , grated
  • Green onions - 2 stalks , chopped, white and green parts separate
  • Oil, cooking - 1 Tbsp
  • Curry powder - 2 tsp
  • Turmeric, ground - 1/2 tsp
  • Salt - 1/2 tsp
  • Coconut milk (14 oz / 397 g) - 1 can (use regular for the most flavor, but light coconut milk will work)
  • Stock, any type - 3 cups
  • Baby spinach - 5 oz (sub any hearty greens like chopped kale or Swiss chard)
  • Lemon juice - 2 tsp
Cauliflower Rice:
  • Cauliflower florets - 1 lb
  • Butter - 1 Tbsp (sub ghee for W30)


  1. Shrimp - Defrost shrimp. 

  2. Cauliflower rice - (Double if making Wednesday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter / ghee. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter / ghee. Saute cauliflower for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Onions / Garlic / Ginger - Prep as directed. Store onions in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)

  4. Green onions - Chop onions, keeping white and green parts separate.

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  1. Heat a Dutch oven or large saucepan with oil over medium heat. Add onions and saute until tender and translucent, 4 to 5 minutes.

  2. To onions, stir in white parts of green onions, garlic, ginger, curry powder, turmeric, and salt. Saute until fragrant, ~2 minutes more.

  3. Pour coconut milk and stock into pan, stirring to scrape up any browned bits on the bottom of the pan.

  4. Bring soup to a simmer. Simmer on low for 10 minutes to let the flavors develop.

  5. Stir in shrimp and baby spinach and cook just until shrimp is opaque and cooked through, 4 to 5 minutes.

  6. Remove stew from heat and stir in lemon juice. Taste and season with some more salt and / or more lemon juice if needed.

  7. If cauliflower rice was prepped ahead, reheat in the microwave. (Reserve half if doubled.)

  8. Divide cauliflower rice between serving bowls, keeping it on one side. Ladle stew into the other side of the bowls. Top with green parts of green onions. Enjoy!



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