Tomato-coconut shrimp over cauliflower “rice”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tomato-coconut shrimp over cauliflower “rice”

Tomato-coconut shrimp over cauliflower “rice”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories

2 Servings, 520 Calories/Serving

20–35 Minutes

Sweet coconut milk meets fire-roasted tomatoes in this nutrient-packed paleo shrimp dinner you can make in one pan.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces organic cauliflower “rice”
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 1 organic yellow onion
  • 4 or 5 sprigs organic fresh Thai or Italian basil
  • 1½ cups diced fire-roasted tomatoes
  • ½ cup coconut milk
  • 3 ounces organic baby spinach or other leafy greens
  • 2 tablespoons shredded coconut

Nutrition per serving

Calories 520, Total Fat 37g (47% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 1210mg (53% DV), Total Carb. 28g (10% DV), Fiber 8g (29% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 22g
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the cauliflower “rice”

In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Transfer to a medium bowl and, if desired, tent with foil to keep warm. Wipe out the pan.
While the cauliflower “rice” cooks, prepare the shrimp and onion.


Prep the shrimp and onion; cook the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
In the same pan used for the cauliflower, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Do not clean the pan.


Make the tomato-coconut sauce

  • Strip the basil leaves from the stems; coarsely chop the leaves.
In the same pan used for the shrimp, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until the onion is translucent and starts to caramelize, 4 to 5 minutes. Stir in ¼ cup [½ cup] white wine (from your pantry) or water and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the tomatoes and coconut milk and cook over medium-high heat, stirring occasionally, until the liquid has thickened slightly, 2 to 3 minutes.
Return the shrimp to the pan; working in batches if needed, stir in the spinach and cook until just wilted and the shrimp are warmed through, 1 to 2 minutes. Remove from the heat, stir in the basil, and season to taste with salt and pepper.


Transfer the cauliflower “rice” to individual bowls and top with the shrimp and tomato-coconut sauce. Garnish with the shredded coconut and serve.
Kids Can!
  • Measure the onion.
  • Strip the basil leaves.
  • Garnish the dish with shredded coconut.