Paleo: Speedy & Spicy Peruvian-Style Shrimp
over Cauliflower ‘Rice’ with Roasted Wax Beans
Cooking time
10 minutes
Servings
2/4
Calories
310 /serving
You’ve got speed and spice on your side as you approach this paleo à la Peru suppertime. Ten minutes is what you need to cook up curls of shrimp with spicy jalapeño pepper and sliced red onions. You’ll moisten the works with lime juice and veg demi-glace for a saucy finish. Serve the seafood over low-carb riced cauliflower, and plop down a serving of oven-roasted yellow wax beans to give your teeth even more to sink into.
We will send you:
- 340g Shrimp (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 300g Yellow wax beans
- 50g Sliced red onions
- 1 Jalapeño pepper
- 1 Lime
- 30ml Vegetable demi-glace
- 9g Ship to Shore spices (salt, garlic, curry powder, mustard, onion, red bell pepper, vinegar powder, green bell pepper, celery, basil, sunflower oil, parsley, chives)
Contains: Mustard, Shrimp
You will need:
Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Medium heatproof bowl
Parchment paper
Microwave
Total Fat
10 g
Saturated Fat
2 g
Sodium
1410 mg
Total Carb
30 g
Sugars
10 g
Protein
30 g
Fibre
8 g
Preparation
Roast the wax beans
Preheat the oven to 450°F. Remove the stem ends of the wax beans. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, 5 to 8 min., until crisp-tender.
Mise en place
Meanwhile, halve the lime; juice ½ and cut the remaining ½ into 2 wedges. Halve and core the jalapeño lengthwise; thinly slice crosswise. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ⅔ of the spices and S&P.
Cook & coat the shrimp
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the onions and jalapeño (start with ½). Sauté, 1 to 2 min., until fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add the demi-glace, lime juice and ¼ cup water (double for 4 portions). Cook, stirring occasionally, 3 to 4 min., until thickened.
Cook the cauliflower rice
Meanwhile, in a medium heatproof bowl, add the cauliflower rice. Cover tightly with plastic wrap. Microwave, 5 to 7 min., until softened. Add a drizzle of oil, the remaining spices and S&P; stir well.
Plate your dish
Divide the cauliflower rice between your plates. Top with the wax beans and shrimp. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
