Paleo: Quick Spiced Shrimp over Coconut Cauliflower ‘Rice’
with Lime-Spritzed Mango Slaw
Cooking time
10 minutes
Servings
2/4
Calories
490 /serving
Co-co a go-go! Toasty shreds of coconut give riced cauliflower a tropical lift as it sautés to golden with scallion and spices. In a matter of minutes, you’ll drop in tender pink curls of shrimp sprinkled with our Tex-Mex Mood blend (paprika, cumin and a whiff of hickory smoke). The slaw on the slide really slays, featuring sweet, fruity mango and crisp cabbage spritzed with a refreshing squeeze of lime.
We will send you:
- 340g Shrimp (high-protein serving)
- 150g Shredded cabbage
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Scallion
- 1 Lime
- 1 Mango
- 25g Shredded coconut
- 13g Tex-Mex Mood spices (salt, paprika, oregano, sunflower oil, celery, garlic, onion, cayenne pepper, cumin, bay leaves, hickory flavour)
Contains: Shrimp
You will need:
Large pan
Peeler
Oil
Total Fat
27 g
Saturated Fat
10 g
Sodium
2570 mg
Total Carb
38 g
Sugars
21 g
Protein
29 g
Fibre
9 g
Preparation
Start the cauliflower rice
Thinly slice the scallion, separating the white bottom and green top. In a large pan, heat a drizzle of oil on medium. Add the white bottom of the scallion and coconut. Cook, stirring frequently, 1 to 2 min., until lightly golden and fragrant. Increase the heat to medium-high. Add the cauliflower rice and ¼ of the spices; stir well.
Finish the cauliflower rice & steam the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices. To the pan of cauliflower rice, add the shrimp. Cover and steam, 4 to 6 min., until the cauliflower rice has softened and the shrimp* are opaque and cooked through.
Mise en place
Meanwhile, peel and pit the mango; medium-dice. Juice the lime.
Make the slaw
In a large bowl, combine the cabbage, mango, lime juice, ½ the green top of the scallion and 2 tbsp oil (double for 4 portions).
Plate your dish
Divide the cauliflower rice, shrimp and slaw between your plates. Garnish with the remaining green top of the scallion. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
