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Low carb, ready in 15 min!
Ready in 10 minutes

Paleo: Peruvian-Inspired Shrimp

over Cauliflower ‘Rice’ with Roasted String Beans

Cooking time

10 minutes




240 /serving

Eating Paleo may reflect the low-carb, pro-protein habits of early humans—but it makes for decidedly modern meals even for folks who don’t follow the diet. Head down to South America for some sunny seaside flavours. For this clever recipe, you’ll prepare plump pink shrimp with garlic, lime and our Peruvian Palate spice blend (brimming with cumin, paprika, chili pepper flakes and a whiff of citrus). For a non-grain alternative, drop them onto sautéed cauliflower rice, accompanied by string beans roasted just to the softening point. Garnished with fresh cilantro leaves and wedges of lime, it’s peru-fect!

We will send you:

  • 340g Shrimp (high-protein serving)
  • 15ml Minced garlic
  • 200g Cauliflower ‘rice’ (chopped cauliflower)
  • 300g String beans
  • 1 Bunch of cilantro
  • 1 Lime
  • 8.5g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Mustard, Shrimp

You will need:

Large pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
5 g
Saturated Fat
1 g
1260 mg
Total Carb
24 g
8 g
29 g
8 g
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Mise en place
Preheat the oven to 450°F. Remove the stem ends of the string beans. Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
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Roast the string beans
On a lined sheet pan, toss the string beans with a drizzle of oil and S&P. Roast, 5 to 8 min., until crisp-tender.
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Sauté the cauliflower rice
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the cauliflower rice, 6 to 8 min., until softened; season with ½ the spices and S&P. Transfer to a bowl and keep warm. Reserve the pan.
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Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp, garlic, lime juice, remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through.
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Finish & serve
Pick the cilantro leaves off the stems; roughly chop the leaves. Divide the cauliflower rice between your bowls. Top with the string beans and shrimp. Garnish with the cilantro and lime wedges. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.