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Dairy Free
Gluten Free

Shrimp Chimichurri Bowl with Cauliflower ‘Rice’

Garlic Green Beans & Red Cabbage

Cooking time

15 minutes




540 /serving

We put nutrient-rich cauliflower ‘rice’ to good use as the base for tonight’s meal-in-a-bowl. The tiny grains of the cruciferous veg are quickly seasoned and sautéed with garlic until warmed. Meanwhile we pan cook a generous serving of shrimp, which we then drizzle with cilantro-infused olive oil. Make a crisp slaw by combining red cabbage with a splash of lime juice and a drizzle of oil. Roasted green beans round out this quick-to-make (and to devour) meal!

We will send you:

  • 340g Shrimp (High-protein serving)
  • 200g Trimmed green beans
  • 225g Cauliflower ‘rice’
  • 1 Bunch of cilantro
  • 15ml Minced garlic
  • 1 Lime
  • 100g Shredded red cabbage
  • 9g Chimichurri shrimp spice blend (salt, garlic, curry powder (spices including mustard), onion, red bell pepper, vinegar powder, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)

  • Contains: Mustard, Shellfish

    You will need:

    Large pan (nonstick if possible)
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Total Fat
    38 g
    Saturated Fat
    5 g
    1370 mg
    Total Carbs
    26 g
    8 g
    29 g
    7 g
    a picture
    Roast the green beans
    Preheat the oven to 450°F. On a lined sheet pan, toss the green beans with ½ the garlic and drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, 5 to 8 minutes, until tender.
    a picture
    Cook the cauliflower ‘rice’
    While the green beans cook, in a large pan (nonstick if possible), heat a drizzle of oil on medium. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cauliflower ‘rice’; season with ½ the spice blend and S&P. Cook, stirring frequently, 6 to 8 minutes, until beginning to brown. Transfer the ‘rice’ to a bowl and set aside in a warm spot.
    a picture
    Cook the shrimp
    In the same pan, heat a drizzle of oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with the remaining spice blend and S&P. Add the shrimp* in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Transfer to a plate and set aside in a warm spot.
    a picture
    Make the slaw & serve
    Juice the lime. In a large bowl, combine the cabbage, lime juice and a drizzle of oil; season with S&P to taste. In a small bowl, combine the cilantro (roughly chop before adding) with 3 tbsp of olive oil; season with S&P. Divide the finished cauliflower ‘rice’ between your bowls. Top with the roasted green beans, shrimp and slaw. Drizzle with the cilantro oil. Bon appétit!

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