In order to bring you the best organic produce, some ingredients may differ from those depicted.
Tomato-coconut shrimp over cauliflower “rice”
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories
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, 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, Sesame.
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.