Moroccan-Inspired Shrimp
over Cauliflower 'Rice' with Raisins & Almonds
Cooking time
20 minutes
Servings
2/4
Calories
340 /serving
This Moroccan pilaf has plenty of texture, from crunchy toasted almonds and plump sweet raisins to soft leaves of fresh mint. In a pro-level paleo move, you’re using riced cauliflower instead of starchy grains and then dropping spiced shrimp over top.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 140g Cherry tomatoes
- 14g Mint
- 50g Sliced red onions
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 7g Sense of the Sahara spices (turmeric, allspice, cumin, black pepper, coriander, spices)
- 25g Almonds
- 7g Honey
- 25g Raisins
Contains: Almonds • Shrimp
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
2 g
Sodium
1030 mg
Total Carb
28 g
Sugars
15 g
Protein
32 g
Fibre
8 g
Preparation
Toast the almonds
- Heat a large, dry pan (non-stick if possible) on medium.
- Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and reserve the pan.
Mise en place
- Meanwhile, pick the mint leaves off the stems.
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the onions and sauté, 1 to 2 min., until slightly softened.
- Add the cauliflower rice and raisins. Sauté, 6 to 8 min., until softened; season with S&P.
- Off the heat, add ½ the almonds; toss well.
Cook the shrimp & tomatoes
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the tomatoes and sauté, 2 to 3 min., until lightly blistered.
- Add the shrimp*; season with the spices. Cook, 1 to 2 min. per side, until opaque and cooked through.
- Add the honey and S&P; stir well.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the shrimp and tomatoes.
- Garnish with the mint and remaining almonds. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
