Tomato-coconut shrimp over cauliflower “rice”

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

Tomato-coconut shrimp over cauliflower “rice”

Soy-Free, Gluten-Free, Dairy-Free, Paleo

2 Servings, 520 Calories/Serving

20–35 Minutes

Sweet coconut milk meets fire-roasted tomatoes in this nutrient-packed paleo shrimp dinner you can make in one pan.

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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.
  • 10 ounces organic cauliflower “rice”
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 1 organic yellow onion
  • 4 or 5 sprigs organic fresh Thai or Italian basil
  • 1½ cups diced fire-roasted tomatoes
  • ½ cup coconut milk
  • 3 ounces organic baby spinach or other leafy greens
  • 2 tablespoons shredded coconut

Nutrition per serving

Calories: 520, Protein: 22g (44% DV), Fiber: 8g (32% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3g, Saturated Fat: 16g (80% DV), Cholesterol: 140mg (47% DV), Sodium: 1210mg (50% DV), Carbohydrates: 28g (9% DV), Total Sugars: 12g, Added Sugar: 0g (0% DV).
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

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

Wash produce before use

1

Cook the cauliflower “rice”

In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Transfer to a medium bowl and, if desired, tent with foil to keep warm. Wipe out the pan.
While the cauliflower “rice” cooks, prepare the shrimp and onion.

2

Prep the shrimp and onion; cook the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
In the same pan used for the cauliflower, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Do not clean the pan.

3

Make the tomato-coconut sauce

  • Strip the basil leaves from the stems; coarsely chop the leaves.
In the same pan used for the shrimp, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until the onion is translucent and starts to caramelize, 4 to 5 minutes. Stir in ¼ cup [½ cup] white wine (from your pantry) or water and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the tomatoes and coconut milk and cook over medium-high heat, stirring occasionally, until the liquid has thickened slightly, 2 to 3 minutes.
Return the shrimp to the pan; working in batches if needed, stir in the spinach and cook until just wilted and the shrimp are warmed through, 1 to 2 minutes. Remove from the heat, stir in the basil, and season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” to individual bowls and top with the shrimp and tomato-coconut sauce. Garnish with the shredded coconut and serve.
Kids Can!
  • Measure the onion.
  • Strip the basil leaves.
  • Garnish the dish with shredded coconut.