My partner is giving the paleo diet a try for a month, so I’m on a mission to find delicious meals to cook for him. Here’s my first one. It was super easy to make and he loved it.
Disclaimer: If you are strict paleo/Whole30, you may want to review the ingredients to confirm that they’re in line with your diet. As I’m new to this method of cooking, it’s possible that some of these ingredients aren’t strict paleo/Whole30 approved.
Ingredients (Cauliflower Rice)
- 1 crown cauliflower, chopped then blended into rice-sized pieces for about 7 seconds
- 1 cup unsweetened coconut flakes
- 2-3 tablespoons coconut oil
- 1/2 cup unsweetened almond milk
- 1 jalapeno, diced (optional)
- Juice from half a lime
Ingredients (Honey Garlic Shrimp)
- 1 lb. shrimp, peeled and deveined
- 1.5 cups broccoli florets
- 1 tablespoon oil (I used olive oil)
- 8 tablespoons honey
- 6 tablespoons coconut aminos
- 1 teaspoon minced fresh ginger
- 2 teaspoons minced garlic
To make the honey garlic shrimp:
- Combine the honey, coconut aminos, ginger and garlic and stir well. Cover the shrimp with about 1/4 cup of the sauce and marinate in the refrigerator, setting the rest of the sauce aside for later. (Note: I marinated the shrimp for about 2 hours, but you can do anywhere from 10 minutes to 24 hours.)
- When the shrimp is almost done marinating, make the cauliflower rice (see below)
- Place broccoli florets in a small bowl, sprinkle with a few teaspoons of water and steam in microwave for 2 minutes
- Remove the shrimp from the marinade and discard the marinade.
- Add 1 tablespoon of oil to a large, heavy duty skillet and heat over high heat.
- Add the shrimp to the skillet and sear on each side until browned, about 1-2 minutes per side. (Note: I did 2 minutes per side, flipping after each minute.)
- Add the broccoli to the pan and drizzle with the remaining sauce (Note: You may not need to use all of it.)
To make the cauliflower rice:
- In a large bowl, mix the blended cauliflower pieces and the coconut flakes
- In a large skillet, heat the coconut oil over medium-high heat
- Add the cauliflower and coconut flake mixture to the skillet and cook, stirring frequently until it’s throughly heated through
- Remove from burner and stir in the almond milk and jalapeños. Squeeze in the lime juice.
- Set aside until the shrimp are ready
Scoop a generous helping of cauliflower rice onto a plate, topping with 4-5 shrimp and several pieces of broccoli. Spoon some sauce from pan over the shrimp for added flavor.
*Recipe adapted from: Easy Honey Garlic Shrimp and Broccoli*