Carb-Wise: Buttery Garlic-Tomato Shrimp
with Cauliflower ‘Rice’ & Zesty Green Beans
Cooking time
20 minutes
Servings
2/4
Calories
330 /serving
Shrimp shapes up nicely with a few little extras. Cooking the plump pink curls with butter and garlic is a no-brainer. But see what happens when you add a little tomato paste, peppery seasonings and fresh lemon juice to the works—they practically pop right off the plates! Tender-crisp green beans graced with lemon zest and a mound of warm, fluffy, spiced cauliflower ‘rice’ complete this well-calibrated low-carb composition.
We will send you:
- 285g Shrimp (BAP-certified)
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 200g Green beans
- 1 Lemon
- 30ml Tomato paste
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Shrimp
You will need:
Medium pot
Large pan
Large pan (non-stick if possible)
Zester
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
8 g
Sodium
1360 mg
Total Carb
25 g
Sugars
9 g
Protein
26 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the stem ends of the green beans. Zest and juice the lemon.
Boil the green beans
Add the green beans to the pot of boiling water and boil, 2 to 3 min., until bright green. Drain and transfer to a medium bowl. Add a drizzle of oil, the lemon zest (start with ½), a pinch of the spices and S&P; toss well.
Sauté the cauliflower rice
In a large pan, heat a drizzle of oil on medium. Add ⅓ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with ½ the remaining spices and S&P.
Cook & coat the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add 2 tbsp butter, 1 tbsp water (double both for 4 portions), the tomato paste, lemon juice and remaining garlic. Cook, stirring frequently, 1 to 2 min., until coated.
Plate your dish
Divide the cauliflower rice between your plates. Top with the shrimp and green beans. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
