If you’re looking for a creamy, flavorful, and anti-inflammatory side that pairs perfectly with shrimp, chicken, or steak, this Coconut Cauliflower Rice is your new go-to. It’s low-carb, high-fiber, and ready in just 5 minutes, making it an ideal base for so many meals.
Today, I’m using it as the foundation for my Peanut Coconut Shrimp Bowl, but trust me—this dish is so versatile, you’ll want to make a double batch for meal prep.
Why You’ll Love This Recipe
✔ Fast & Easy – Just 5 minutes of cooking time!
✔ Low-Carb & Keto-Friendly – A delicious alternative to regular rice.
✔ Anti-Inflammatory Ingredients – Turmeric, coconut milk, and ginger add both flavor and health benefits.
✔ Versatile – Serve it with shrimp, chicken, beef, or as a side to your favorite curries and bowls.
5-Minute Coconut Cauliflower Rice Recipe
Make this easy 5-minute coconut cauliflower rice for a creamy, flavorful, low-carb side dish! The perfect base for shrimp, chicken, or steak.
Ingredients:
- 1 tablespoon coconut oil
- 1 (12-ounce) bag frozen riced cauliflower
- 1/4 cup canned coconut milk (full-fat for creaminess)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
Instructions:
- Heat the Pan
- In a large skillet over medium heat, add the coconut oil and let it melt.
- Sauté the Cauliflower Rice
- Add the frozen riced cauliflower to the pan, breaking up any chunks as it cooks.
- Stir well to coat the rice with the coconut oil and cook for about 2-3 minutes until softened.
- Add the Flavor
- Stir in coconut milk, garlic powder, ginger, turmeric, salt, and pepper.
- Reduce heat to low and let the rice simmer for 5-7 minutes, allowing the coconut milk to absorb into the cauliflower rice.
- Serve & Enjoy
- Remove from heat and fluff with a fork.
- Serve as a base for shrimp, chicken, or your favorite protein.
- Optionally, garnish with cilantro, green onions, or a squeeze of fresh lime juice for extra flavor.
How to Use Coconut Cauliflower Rice
This rich, creamy, and slightly sweet cauliflower rice is the perfect base for:
🥥 Shrimp Bowls – Like my Peanut Coconut Shrimp Bowl
🍛 Curries – Pair with Thai or Indian curries for a lightened-up meal
🥗 Grain-Free Buddha Bowls – Load it up with roasted veggies, avocado, and a protein
🍗 Side Dish – Serve alongside grilled chicken, steak, or tofu
Tips for the Best Coconut Cauliflower Rice
✔ Use Full-Fat Coconut Milk – This adds extra creaminess and flavor.
✔ Don’t Overcook It – Cauliflower rice cooks quickly, so avoid making it mushy.
✔ Adjust the Seasoning – Feel free to add a pinch of red pepper flakes for heat or a splash of lime juice for brightness.
Final Thoughts
This 5-minute coconut cauliflower rice is a total game-changer for low-carb, high-fiber meals. It’s creamy, flavorful, and works with so many different dishes. Whether you’re pairing it with shrimp, chicken, or your favorite protein, this is the ultimate easy meal base!
5-Minute Coconut Cauliflower Rice Recipe
Ingredients
- 1 tablespoon coconut oil
- 1 12-ounce bag frozen riced cauliflower
- 1/4 cup canned coconut milk full-fat for creaminess
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
Instructions
Heat the Pan
- In a large skillet over medium heat, add the coconut oil and let it melt.
Sauté the Cauliflower Rice
- Add the frozen riced cauliflower to the pan, breaking up any chunks as it cooks.
- Stir well to coat the rice with the coconut oil and cook for about 2-3 minutes until softened.
Add the Flavor
- Stir in coconut milk, garlic powder, ginger, turmeric, salt, and pepper.
- Reduce heat to low and let the rice simmer for 5-7 minutes, allowing the coconut milk to absorb into the cauliflower rice.
Serve & Enjoy
- Remove from heat and fluff with a fork.
Video
@watchlolita Replying to @kristina33love my favorite cauliflower rice base for bowls and even burritos! How to Make It: 🥥Coconut Cauliflower Rice Shrimp Bowl Ingredients For the Coconut Cauliflower Rice: * 1 medium head of cauliflower (or 4 cups riced cauliflower) * 1 tbsp coconut oil * 1/2 cup light coconut milk (or full-fat for creamier texture) * 1 tsp garlic powder * 1 tsp ginger powder (or freshly grated ginger) * 1/2 tsp turmeric (for color and anti-inflammatory benefits) * Salt and pepper to taste For the Shrimp: * 1 lb (450g) large shrimp, peeled and deveined 🍤 * 1 tbsp olive oil or avocado oil * 1 tsp smoked paprika * 1 tsp garlic powder * 1/2 tsp chili powder 🌶️ (adjust for spice preference) * Juice of 1 lime * Salt and pepper to taste For the Bowl Toppings: * 1 cup shredded purple cabbage (for crunch and fiber) * 1 medium avocado, sliced (healthy fats) * 1/2 cup shredded carrots (for color and sweetness) * 1/4 cup chopped cilantro or parsley (for freshness) * 1/4 cup chopped green onions * Optional: Sesame seeds or crushed peanuts for garnish For the Dressing: * 2 tbsp tahini or peanut butter * 1 tbsp soy sauce or coconut aminos (low-sodium) * 1 tbsp lime juice * 1 tsp honey or a dash of stevia (optional, for sweetness) * 1-2 tbsp water (to thin the dressing) Instructions 1. Prepare the Coconut Cauliflower Rice: * Grate the cauliflower using a box grater or pulse in a food processor until it resembles rice. * Heat coconut oil in a large skillet over medium heat. Add the riced cauliflower and sauté for 2-3 minutes. * Stir in the coconut milk, garlic powder, ginger powder, turmeric, salt, and pepper. Cook for another 5-7 minutes until the cauliflower is tender but not mushy. * Optional: Sprinkle shredded coconut on top for extra flavor. 2. Cook the Shrimp: * In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, chili powder, lime juice, salt, and pepper. * Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque. 3. Prepare the Toppings: * Thinly slice the purple cabbage, shred the carrots, slice the avocado, and chop the cilantro and green onions. 4. Make the Dressing: * Whisk together tahini or peanut butter, soy sauce, lime juice, honey (if using), and water until smooth. Adjust consistency with more water if needed. 5. Assemble the Bowl: * Start with a base of coconut cauliflower rice. * Add the cooked shrimp, shredded cabbage, carrots, avocado slices, and cilantro. * Drizzle with the dressing and garnish with green onions and sesame seeds or crushed peanuts. #cauliflowerrice #easyhealthyrecipes #shrimprecipes #shrimpbowl #lowcarbrecipes #highprotein #mealprep #ketorecipes ♬ original sound – Lolita 🦋
