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