Spicy Brazilian shrimp moqueca with cauliflower mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Brazilian shrimp moqueca with cauliflower mash

Paleo, Carb-Conscious, Diabetes-Friendly, Gluten-Free, Soy-Free, Spicy, Dairy-Free

2 Servings, 620 Calories/Serving

25–40 Minutes

This lush Brazilian seafood stew is known for bold, bright flavors, which we balance with our paleo (and gluten-free) cauliflower mash cooked in coconut milk.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ head organic cauliflower
  • ½ cup coconut milk
  • 1 organic yellow onion
  • 1 organic red or other bell pepper
  • 2 or 3 cloves organic peeled fresh garlic
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 1 organic lime
  • 1½ cups diced fire-roasted tomatoes
  • 3 tablespoons diced mild green chiles
  • 4 or 5 sprigs organic fresh cilantro
  • 1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories: 620, Protein: 30g (60% DV), Fiber: 8g (32% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 215mg (72% DV), Sodium: 370mg (15% DV), Carbohydrates: 32g (11% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the cauliflower

  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
In a large frying pan over medium heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the coconut milk and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the cauliflower is tender, 4 to 5 minutes.
While the cauliflower cooks, prepare the vegetables and shrimp.

2

Prep the vegetables and shrimp

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons [1 TBL].
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]

3

Cook the shrimp moqueca

In another large frying pan [large sauce pot] over medium heat, warm 2 tablespoons [¼ cup] oil until hot but not smoking. Add the onion, bell pepper, and garlic, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add the tomatoes and mild green chiles and cook, using the back of a spoon to gently crush the tomatoes, until softened, 3 to 4 minutes.
Add the shrimp and cook, stirring occasionally, until firm and cooked through, 2 to 4 minutes for regular shrimp, 4 to 6 minutes for jumbo shrimp. Remove from the heat and season to taste with salt, pepper, and lime juice.
When the shrimp are almost done, chop the cilantro.

4

Prep the cilantro; finish the cauliflower mash

  • Coarsely chop the cilantro for garnish.
Remove the cauliflower from the heat and drizzle with 1 to 2 teaspoons oil, if desired. Using the back of a spoon or a masher, coarsely mash the cauliflower. Season to taste with salt and pepper.

Serve

Transfer the cauliflower mash to individual bowls and top with the shrimp moqueca. Garnish with the cilantro and as much sambal oelek as you like and serve with the lime wedges.
Kids Can!
  • Measure the onion.
  • Press the garlic (if you have a press).
  • Juice the lime.
  • Garnish with the cilantro.