Calorie-Wise: Quick One-Pan Shrimp & Veggie ‘Rice’
with Crunchy Pepitas & Lime
Cooking time
10 minutes
Servings
2/4
Calories
300 /serving
The plan is to keep the numbers low. This easygoing meal weighs in at a mere 300 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 pepper chopped fine 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:
- 340g Shrimp (high-protein serving)
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Lime
- 1 Zucchini (green, yellow or heirloom)
- 1 Roasted pepper
- 25g Roasted pepitas (pumpkin seeds)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Shrimp, Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
2 g
Sodium
1600 mg
Total Carb
21 g
Sugars
6 g
Protein
32 g
Fibre
7 g
Preparation
Mise en place
Small-dice the zucchini and roasted pepper. 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 pepper 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.
