Oven-Crisped Thai Coconut Curry Shrimp
with Cauliflower ‘Rice’ & Bok Choy
Cooking time
10 minutes
Servings
2/4
Calories
430 /serving
Bake it ’til you make it! Take tender pink shrimp on a paleo trip, with a quick marinade made from Thai-style yellow curry paste and a squirt of lime juice. Then coat them in shredded coconut to create a crisped exterior crust in the oven.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 340g Bok choy tips
- 1 Lime
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 18g Mild yellow curry paste
- 15ml Toasted sesame oil
- 25g Shredded coconut
- 7g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard seeds, black peppercorn, turmeric, dried fenugreek leaves)
Contains: Mustard • Sesame • Shrimp • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
26 g
Saturated Fat
10 g
Sodium
1890 mg
Total Carb
21 g
Sugars
6 g
Protein
30 g
Fibre
10 g
Preparation
Prepare & bake the shrimp
- Preheat the oven to 450°F.
- Halve the lime; juice ½ and quarter the remaining ½.
- Pat the shrimp dry (remove the shells from the tails if desired).
- In a medium bowl, combine the shrimp*, curry paste (start with ½), lime juice, 1 tbsp oil (double for 4 portions), ⅔ of the spices and S&P.
- Add the coconut; toss well.
- Arrange on a lined sheet pan and bake, 8 to 10 min., until opaque and cooked through.
Sauté the cauliflower rice
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with the remaining spices and S&P.
- Transfer to a bowl and reserve the pan.
Cook the bok choy
- Remove the root ends of the bok choy; separate the leaves (halve crosswise if large).
- In the reserved pan, heat the sesame oil on medium-high.
- Add the bok choy and sauté, 2 to 3 min., until beginning to soften.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P.
Plate your dish
- Divide the cauliflower rice and bok choy between your plates.
- Top with the shrimp.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
