In order to bring you the best organic produce, some ingredients may differ from those depicted.
Tomato-coconut shrimp over cauliflower “rice”
Gluten-Free, Dairy-Free, Soy-Free, Paleo
2 Servings, 520 Calories/Serving
Sweet coconut milk meets fire-roasted tomatoes in this nutrient-packed paleo shrimp dinner you can make in one pan.
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
Calories 520, Total Fat 37g (47% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 1210mg (53% DV), Total Carb. 28g (10% DV), Fiber 8g (29% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 22g
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.
Wash produce before use
Cook the cauliflower “rice”
While the cauliflower “rice” cooks, prepare the shrimp and onion.
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].
Make the tomato-coconut sauce
- Strip the basil leaves from the stems; coarsely chop the leaves.
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.
- Measure the onion.
- Strip the basil leaves.
- Garnish the dish with shredded coconut.