Spicy Jerk Shrimp & Avocado-Lime Dressing
with Sautéed Cauliflower & Butternut Squash
Cooking time
10 minutes
Servings
2/4
Calories
350 /serving
Go ahead, be a jerk! Our Jamaican Waves seasoning, concocted from allspice, hot cayenne and all sorts of lingering spices, conjures up a touchstone island dish. Used as dry rub for tender shrimp curlicues, it turns up the heat in more ways than one while they sear on the stovetop. Scatter garlic-sautéed cubes of butternut squash and cauliflower florets onto each calorie-conscious plate, and cool it all down with a lime-spiked avocado dressing.
We will send you:
- 450g Shrimp (BAP-certified)
- 15ml Minced garlic
- 200g Cauliflower florets
- 200g Diced butternut squash
- 1 Lime
- 57g Avocado purée
- 4g Jamaican Waves spices (allspice, cayenne pepper, paprika, black pepper, ginger, garlic, thyme, chives, cinnamon, chili, cumin, nutmeg)
Contains: Shrimp
You will need:
Large pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
2 g
Sodium
1460 mg
Total Carb
26 g
Sugars
8 g
Protein
34 g
Fibre
6 g
Preparation
Sauté the cauliflower & squash
In a large pan, heat a drizzle of oil on medium-high. Add the cauliflower (halve if large) and squash. Sauté, 4 to 6 min., until beginning to brown. Add ½ the garlic and 2 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until the water has evaporated and the vegetables are tender; season with S&P.
Make the dressing
Meanwhile, halve the lime; juice ½ and quarter the remaining ½. In a small bowl, combine the avocado purée, lime juice, 2 tbsp water (double for 4 portions) and S&P.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the spices (add ⅓ for medium spicy) and S&P. In a second large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and remaining garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.
Plate your dish
Divide the cauliflower, squash and shrimp between your plates. Drizzle with the dressing. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
