Save yourself a trip to the grocery store with 12 FREE meals! That's 4 meals in each of your first 3 baskets. New clients only Redeem offer
Low carb, ready in 15 min!
Ready in 15 minutes

Shrimp & Orange Lettuce Cups

with Cauliflower ‘Rice’

Cooking time

15 minutes

Servings

2/4

Calories

330 /serving

Serving up dinner in a lettuce cup brings a touch of freshness and originality to the presentation here. You’re stuffing the soft green leaves with wholesome grains of cauliflower ‘rice,’ seasoned with garlic, seaweed and lemongrass, and pan-cooking it until golden. Next, pile on a generous serving of shrimp, seared and doused in a scrumptious sweet chili sauce. Finally, top with a light salad of matchstick carrots and tangy-sweet orange segments for a touch of colour and whimsy.

We will send you:

  • 340g Shrimp (high-protein serving)
  • 100g Matchstick carrots
  • 15ml Minced garlic
  • 1 Boston lettuce
  • 200g Cauliflower ‘rice’ (chopped cauliflower)
  • 75g Orange segments
  • 30ml Sweet chili sauce
  • 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)

Contains: Shrimp

You will need:

Medium pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
2 g
Sodium
1530 mg
Total Carb
32 g
Sugars
17 g
Protein
28 g
Fibre
6 g
Preparation
a picture
Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium. Add the cauliflower rice, ½ the garlic, ½ the spices and S&P. Sauté, 6 to 8 min., until softened and golden.
a picture
Cook the shrimp
Meanwhile, in a large pan (non-stick if possible), 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 spices and S&P. Cook, 1 to 2 min. per side, until opaque and cooked through. Add the chili sauce; toss well.
a picture
Make the salad
Meanwhile, in a medium bowl, combine the carrots, orange segments, remaining garlic, a drizzle of oil and S&P.
a picture
Finish & serve
Separate the lettuce leaves, discarding the root end. Divide the lettuce between your plates. Top with the cauliflower rice, shrimp and salad. Bon appétit!

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