Cauliflower Couscous with Shrimp Recipe

May 10 is National Shrimp Day so we wanted to provide an anti-inflammatory recipe that we adapted from Prevention Magazine to fit this lifestyle.  This meal can be made in 20 minutes and costs under $10.00 to feed a party of four.  We all know the benefits and many uses of cauliflower; to find out how versatile it really is, click here.

Cauliflower Couscous with Shrimp

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Course Main Course

Servings 4

Ingredients

  

• 1 medium head cauliflower head and stems chopped
• 3 Tbsp olive oil
• ½ cup dried apricots roughly chopped
• ¾ tsp Celtic sea salt
• ½ tsp black pepper
• 2 Tbsp fresh lemon juice
• 20 large shrimp approximately 2 lbs, peeled and deveined
• 1 tsp paprika
• ½ seedless cucumber cut into pieces, optional
• ¼ cup fresh mint chopped

Instructions

 

• In a food processor, pulse chopped cauliflower until finely chopped.
• In a large skillet, heat 1 Tbsp olive oil on medium. Add cauliflower, apricots, ½ tsp salt and pepper.  Cook covered, stirring occasionally, about 2-3 minutes.  Once cauliflower begins to soften, transfer to a large bowl and toss with lemon juice and 1 Tbsp olive oil. Wipe skillet with a paper towel.
• Season shrimp with paprika and ¼ tsp salt. In the same skillet, heat 1 Tbsp olive oil on medium. Sauté shrimp in batches until opaque throughout, 1–2 minutes per side.
• Add cucumber and mint to cauliflower. Toss well to combine and serve with shrimp.

Notes

• If first run through food processor does not finely chop all cauliflower, re-pulse any large pieces separately.
• Instead of processing the cauliflower, you can use riced cauliflower. It will not have as fine of a chop but can be cooked exactly the same way.

Keyword Anti-Inflammatory, Cauliflower, Complete Meal, Entree, Seafood

As an added bonus for #NationalShrimpDay, we are going to give you another recipe that we adapted from the July 2020 issue of Feast Magazine to fit an anti-inflammatory lifestyle.

Thai Shrimp Zucchini Bowls

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Course Main Course

Servings 4

Ingredients

  

• ½ inch slice of fresh ginger chopped
• 4 cloves garlic chopped
• 3 Tbsp fresh basil
• 3 Tbsp fresh cilantro + extra for garnish
• 3 green onions sliced
• 3 Tbsp avocado oil
• 4 Tbsp sesame oil divided
• ½ cup Bragg Liquid Aminos coconut aminos or tamari soy sauce
• 1 ½ Tbsp honey
• 2 tsp red pepper flakes or to taste
• 1 ½ lbs 16/20 count raw shrimp peeled and deveined
• 4 cups spiralized zucchini dried very well to remove moisture
• 1 lime cut into wedges

Instructions

 

• In a food processor, combine ginger, garlic, basil, cilantro and green onions.  Pulse several times, until ingredients are minced.
• Scoop mixture from food processor into a medium bowl and add 3 Tbsp sesame oil, avocado oil, aminos, honey and red pepper flakes.  Stir until well combined.
• Split the marinade into two medium bowls adding the shrimp to one bowl and the spiralized zucchini to the other.  Mix both bowls until well coated.
• Allow mixtures to marinate for about 30 minutes.
• Preheat grill or oven to 350°F and lightly oil a grilling tray or baking sheet with remaining sesame oil.
• Once shrimp have marinated, place on tray and cook 1-2 minutes per side or until shrimp turns an opaque-pink in color.  Remove from tray and set aside.
• Add zucchini to the tray.  Using tongs or two forks, toss zucchini allowing it to cook evenly, about 2-3 minutes.
• Remove zucchini from tray and mix with shrimp.  Divide to 4 bowls or plates and garnish with a fresh lime wedge and cilantro.

Keyword Anti-Inflammatory, Complete Meal, Entree, Seafood, Zucchini

#AntiInflammatoryRecipe #AntiInflammatoryLifestyle

If you’re interested in an anti-inflammatory lifestyle and more tips like this one, check out The Official Anti-Inflammatory Diet Masterclass.  Or email us at info@vitalityconsultantsllc.com for more information.