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Paleo: Oven-Crisped Coconut Curry Shrimp

with Cauliflower ‘Rice’ & Sautéed Bok Choy

Cooking time

10 minutes

Servings

2/4

Calories

340 /serving

Paleo: Oven-Crisped Coconut Curry Shrimp

with Cauliflower ‘Rice’ & Sautéed Bok Choy

Bake it ’til you make it! It’s easy to stay on track with dietary restrictions when you’ve got fun paleo recipes at your fingertips. Take tender pink shrimp for a wild ride, starting with a quick marinade made from yellow curry paste, a fragrant spice mix and a squirt of lime juice. Then coat them in shredded coconut that creates a crisped exterior crust in the oven. Serve with warm cauliflower ‘rice’ and sesame-tinged bok choy tips.

We will send you:

340g Shrimp (high-protein serving)
225g Baby bok choy
300g Cauliflower ‘rice’ (chopped cauliflower)
1 Lime
15ml Toasted sesame oil
25g Shredded coconut
18g Mild yellow curry paste
7g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)

Contains: Mustard, Sesame, Shrimp

You will need:

Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
17 g

Saturated Fat
9 g

Sodium
1720 mg

Total Carb
21 g

Sugars
6 g

Protein
29 g

Fibre
9 g

Preparation

Prepare & bake the shrimp

Preheat the oven to 450°F. Halve the lime; juice ½ and cut the remaining ½ into 4 wedges. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp*, curry paste (start with ½), lime juice, 1 tbsp oil (double for 4 portions), ⅔ of the spices and S&P. Add the coconut; toss well. Arrange on a lined sheet pan and bake, 8 to 10 min., until opaque and cooked through.

Sauté the cauliflower rice

Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with the remaining spices and S&P. Transfer to a bowl and reserve the pan.

Cook the bok choy

Remove the root ends of the bok choy; separate the leaves (halve crosswise if large). In the reserved pan, heat the sesame oil on medium-high. Add the bok choy and sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P.