Coconut Curry Shrimp
with Cauliflower 'Rice' Pulao
Cooking time
10 minutes
Servings
2/4
Calories
350 /serving
You’ll be giving these warm spices a warm welcome in just 10 minutes. Tender pink shrimp cook up fast with ginger, garlic and coconut curry sauce. And a paleo pulao of riced cauliflower gets a touch of sweetness from raisins and green peas.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 60ml Coconut curry sauce
- 150g Green peas
- 30g Raisins
- 30ml Ginger-garlic purée
- 12g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
Contains: Mustard • Shrimp
You will need:
Large pan (non-stick if possible)
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
3 g
Sodium
1410 mg
Total Carb
32 g
Sugars
15 g
Protein
33 g
Fibre
8 g
Preparation
Mise en place
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and a drizzle of oil.
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium-high.
- Add ½ the ginger-garlic purée and sauté, 30 sec. to 1 min., until fragrant.
- Add the cauliflower rice and raisins. Sauté, 6 to 8 min., until softened.
- Add the peas and sauté, 1 to 2 min., until warmed through; season with S&P.
Make the shrimp curry
- Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and cook, 30 sec. to 1 min., until partially cooked.
- Add the remaining ginger-garlic purée and cook, 30 sec. to 1 min., until fragrant.
- Add the coconut curry sauce and 3 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until the shrimp* are cooked through; season with S&P.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the shrimp curry. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
