Paleo: Quick Indian-Style Shrimp Sauté
with Cashew Butter Sauce & Ginger Veggies
Cooking time
10 minutes
Servings
2/4
Calories
390 /serving
These little shrimp go big on flavour. Spiced and pan-seared, the pink curls are enrobed in a luxurious sauce that cleverly combines cashew butter and tomato paste—so rich and creamy, you can’t believe it’s not dairy! With a shot of lime juice and fresh cilantro, the effect is swoon-worthy. Broccoli and radishes, crisp-tender in ginger and Indian spices, show up for this paleo party too. And everyone gets there in just 10 minutes!
We will send you:
- 450g Shrimp
- 100g Radishes
- 300g Broccoli florets
- 15ml Ginger paste
- 1 Bunch of cilantro
- 1 Lime
- 30g Cashew butter
- 15ml Tomato paste
- 7g Tasty Tikka spices (paprika, sea salt, garlic purée, ginger purée, coriander, cumin, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Cashews, Shrimp
You will need:
Large pan
Large pan (non-stick if possible)
Whisk
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
3 g
Sodium
1500 mg
Total Carb
27 g
Sugars
5 g
Protein
39 g
Fibre
8 g
Preparation
Mise en place
Quarter the radishes. Halve the lime; juice ½ and quarter the remaining ½. Roughly chop the cilantro leaves and stems. In a small bowl, make the sauce by whisking the tomato paste, cashew butter and ⅓ cup water (double for 4 portions).
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add ½ the ginger and sauté, 30 sec. to 1 min., until fragrant. Add the broccoli (halve if large) and radishes. Sauté, 5 to 7 min., until beginning to brown. Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with ½ the spices and S&P.
Start 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 second large pan (non-stick if possible), heat a drizzle of oil on medium. Add the remaining ginger and sauté, 30 sec. to 1 min., until fragrant. Add the shrimp and cook, 1 to 2 min. on one side, until partially cooked.
Finish the shrimp
Flip the shrimp and add the sauce; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until the sauce has slightly thickened and the shrimp* are opaque and cooked through. Add the lime juice and ½ the cilantro; stir well.
Plate your dish
Divide the shrimp and vegetables between your plates. Garnish with the lime wedges and remaining cilantro. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
