Paleo: Quick Shrimp with Chayote, Cucumber & Kimchi Salad
over Cilantro-Flecked Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
300 /serving
There’s salad to say about this salad! It’s got cray-cray crispness, thanks to matchsticks of ultra-crunchy, mild-tasting chayote and refreshing slices of cucumber. Complement those elements with apple cider vinegar and bright cilantro underscored by the quiet fire of fermented kimchi. Play with temperature as you lay it out over warm herby riced cauliflower and then float tender shrimp on top, seared to pink in no time, and fragrant with nori and lemongrass.
We will send you:
- 450g Shrimp (BAP-certified)
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Bunch of cilantro
- 1 Cucumber
- 1 Chayote
- 30ml Apple cider vinegar
- 66g Organic kimchi
- 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Shrimp, Sulphites
You will need:
Medium pan
Large pan (non-stick if possible)
Peeler
Oil
Salt & pepper (S&P)
Total Fat
10 g
Saturated Fat
2 g
Sodium
1670 mg
Total Carb
22 g
Sugars
5 g
Protein
35 g
Fibre
9 g
Preparation
Sauté the cauliflower rice
Roughly chop the cilantro leaves and stems. In a medium pan, heat a drizzle of oil on medium. Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P. Add ½ the cilantro; stir well.
Mise en place
Meanwhile, peel and cut the chayote into matchsticks (or halve and thinly slice). Halve the cucumber lengthwise; thinly slice crosswise on an angle.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ⅔ of the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
Meanwhile, in a medium bowl, combine the chayote, cucumber, kimchi (roughly chop if large), vinegar, remaining cilantro and spices, a drizzle of oil and S&P.
Plate your dish
Divide the cauliflower rice between your plates. Top with the shrimp and salad. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
