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Calgary, AB / 587-437-3197 / jenna@simplynurtured.ca

2016 by Jenna Lessner 

  • Jenna Lessner, BSc, CHNC

Shrimp & Mango Coconut Curry with Cauliflower Rice

Updated: Feb 12

I think there's something rewarding about cooking a delicious healthy meal. Would you agree? And I'm definitely an even bigger fan if it doesn't have to take hours to make. I whipped up this Shrimp & Mango Coconut Curry with Cauliflower Rice in under 30 minutes! And you can too!! I know you'll enjoy it as much as me.

Shrimp & Mango Coconut Curry with Cauliflower Rice

Serves 4


  • 1 lb Shrimp (raw, peeled)

  • 1/2 Lime (juiced)

  • 1/4 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 1 tbsp + 1 tsp Coconut Oil

  • 1 Sweet Onion (diced)

  • 4 Garlic (cloves, minced)

  • 1 tbsp Ginger (grated)

  • 1 tbsp Garam Masala

  • 1/2 tsp Turmeric

  • 1 tbsp Cumin

  • 2 Tomato (diced)

  • 1 1/2 cups Organic Coconut Milk

  • 4 cups Broccoli (chopped into small florets)

  • 1 Mango (peeled and sliced into strips)

  • Sea Salt & Black Pepper (to taste)

  • 1 head of Cauliflower


  1. Marinate shrimp in a bowl with lime, salt and pepper. Cover and let sit in the fridge.

  2. Heat 1 tbsp coconut oil

  3. in a large skillet over medium heat. Saute your onion until soft, about 5 minutes. Stir in garlic and ginger until fragrant.

  4. Stir in garam masala, turmeric and cumin until everything is coated.

  5. Add diced tomato and coconut milk. Bring to a simmer and add broccoli. Cook until tender, about 10 to 15 minutes. Add shrimp and simmer until cooked through about 5 minutes.

  6. Meanwhile, grate the cauliflower. Melt 1 tsp coconut oil in frying pan over medium heat. Add cauliflower. Saute for 2-3 minutes. Remove from heat.

  7. Divide cauliflower rice into bowls, top with curry and garnish with mango slices. Enjoy!