Paleo: Quick Cajun-Style Shrimp
with Garlicky Wilted Greens & Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
290 /serving
Fancy a quick trip to Louisiana? With a full-bodied mix of smoked paprika, mustard and herbs, our Smoky Cajun spice blend is pleased to get you partway there. Then it’s up to these moist pink shrimp specimens to set the scene, as they rest gently on a generous handful of wilted greens and sweet pepper sautéed with tangy vinegar. Stay paleo with smoky riced cauliflower generously primed with roasted garlic.
We will send you:
- 340g Shrimp (high-protein serving)
- 120g Baby greens (baby spinach or kale)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Apple cider vinegar
- 15g Minced roasted garlic
- 1 Sweet pepper
- 8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Mustard, Shrimp, Sulphites
You will need:
Microwave
2 Large pans
Medium heatproof bowl
Salt & pepper (S&P)
Oil
Total Fat
12 g
Saturated Fat
2 g
Sodium
1170 mg
Total Carb
20 g
Sugars
7 g
Protein
29 g
Fibre
6 g
Preparation
Mise en place
Core and thinly slice the sweet pepper lengthwise.
Cook the cauliflower rice
In a medium heatproof bowl, combine the cauliflower rice, ½ the garlic and 1 tbsp water (double for 4 portions). Cover tightly with plastic wrap. Microwave, 5 to 7 min., until softened. Add a drizzle of oil, ⅓ of the spices and S&P; stir well.
Sauté the sweet pepper & spinach
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the sweet pepper and sauté, 2 to 3 min., until beginning to soften. Add the spinach and vinegar. Sauté, 1 to 2 min., until wilted; season with ½ the remaining spices and S&P.
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. In a second large pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Plate your dish
Divide the cauliflower rice between your plates. Top with the sweet pepper, spinach and shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
