Paleo: Quick One-Pan Shrimp & Veggie ‘Rice’
with Crunchy Pepitas & Lime
Cooking time
10 minutes
Servings
2/4
Calories
360 /serving
The plan is to keep the numbers low. This easygoing meal weighs in around 360 calories, and what’s more, you only need one pan to make it. Fine grains of cauliflower work like rice in a paella to build a foundation for seafood and veggies. Keep your zucchini and roasted peppers chopped finely to create a close match for texture. Drop in garlicky shrimp to steam, and enjoy a flavourscape of Mexican-themed spices, pepitas and lime.
We will send you:
- 450g Shrimp (BAP-certified)
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Lime
- 1 Green zucchini
- 2 Roasted peppers
- 25g Roasted pepitas (pumpkin seeds)
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame, Shrimp
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
3 g
Sodium
1740 mg
Total Carb
22 g
Sugars
5 g
Protein
39 g
Fibre
7 g
Preparation
Mise en place
Small-dice the zucchini and roasted peppers. Halve the lime; juice ½ and quarter the remaining ½.
Start the vegetables
In a large pan, heat a drizzle of oil on medium. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until beginning to soften; season with ⅓ of the spices and S&P. Increase the heat to medium-high. Add the cauliflower rice and sauté, 3 to 4 min., until partially cooked. Add the roasted peppers and S&P; stir well.
Prepare the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp, lime juice, remaining garlic and spices, and S&P.
Finish the vegetables & cook the shrimp
To the pan of vegetables, add the shrimp. Cover and steam, 3 to 4 min., until the vegetables have softened and the shrimp* are opaque and cooked through.
Plate your dish
Divide the vegetables and shrimp between your plates. Garnish with the pepitas and lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
