Cilantro-Lime Cashew Shrimp
with Masala-Spiced Zucchini over Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
310 /serving
Put a little spring in your step by celebrating the sharp green taste of fresh cilantro. It comes alive with a squirt of lime juice and the rich nutty crunch of cashews—and so will you! Savour bites of ultra-tender shrimp and zucchini done in a speedy stovetop sauté, tumbled with mellow Indian-style seasonings. Shift out regular rice for a quick-made cauliflower alternative, and you’ve achieved paleo perfection in just 10 minutes.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Bunch of cilantro
- 1 Lime
- 1 Green zucchini
- 25g Roasted cashews
- 18g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
Contains: Cashews, Shrimp
You will need:
Medium pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
3 g
Sodium
1360 mg
Total Carb
22 g
Sugars
5 g
Protein
29 g
Fibre
6 g
Preparation
Sauté the cauliflower rice
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.
Mise en place
Meanwhile, roughly chop the cilantro leaves and stems. Halve the lime; juice ½ and quarter the remaining ½. Halve the zucchini lengthwise; thinly slice crosswise.
Sauté the zucchini
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the zucchini, ½ the spices and S&P. Sauté, 2 to 3 min., until beginning to soften.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of zucchini, add the shrimp*, lime juice and cashews. Cook, 1 to 2 min. per side, until opaque and cooked through. Add ½ the cilantro; stir well.
Plate your dish
Divide the cauliflower rice between your bowls. Top with the shrimp and zucchini. Garnish with the lime wedges and remaining cilantro. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
