Paleo: Oven-Crisped Coconut Curry Shrimp
with Cauliflower ‘Rice’ & Sautéed Bok Choy
Cooking time
10 minutes
Servings
2/4
Calories
460 /serving
Bake it ’til you make it! It’s easy to stay on track with dietary restrictions when you’ve got fun paleo recipes at your fingertips. Take tender pink shrimp for a wild ride, starting with a quick marinade made from yellow curry paste, a fragrant spice mix and a squirt of lime juice. Then coat them in shredded coconut to create a crisped exterior crust in the oven. Serve with warm cauliflower ‘rice’ and sesame-tinged bok choy tips.
We will send you:
- 450g Shrimp (BAP-certified)
- 225g Bok choy tips
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Lime
- 15ml Toasted sesame oil
- 25g Shredded coconut
- 18g Mild yellow curry paste
- 7g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)
Contains: Mustard, Sesame, Shrimp
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
10 g
Sodium
2030 mg
Total Carb
21 g
Sugars
6 g
Protein
37 g
Fibre
9 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 with paper towel (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!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
