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Under 30 Minutes

Curried Shrimp and Cauliflower

  • Prep:
  • Total Time:
  • Servings: 4
Curried Shrimp and Cauliflower

Photography: Bryan Gardner


  • 2 tablespoons vegetable oil
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons curry powder
  • 4 cups cauliflower florets (from
  • 3/4 cups chicken broth
  • 1 pound large shrimp, peeled and deveined
  • Coarse salt
  • White rice, for serving


  1. Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.


Reviews (2)

  • cityhopper 5 Jan, 2014

    This is a really easy recipe to make. I did not have fresh cauliflower or shrimp on hand but used the frozen varieties and I do not believe it compromised the dish at all. Due to other commenters points on blandness on other curry-based recipes, I added a sliced jalapeño (including the seeds) when I sautéed the onions. I pre-seasoned the shrimp with salt and pepper before adding to the mixture.

    I'll use HHW29's suggestion of serving with coconut rice and will add more peppers :). Great dish!

  • HHW29 1 May, 2013

    This was delicious and very quick to prepare. I added a handful of chopped cilantro at the end, and I felt it was essential for a prettier color/presentation and flavor. I served over coconut rice (this recipe: I highly recommend it with these additions.

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