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Oven crisped thai coconut curry shrimp - Extra large standard

Paleo

Oven-Crisped Thai Coconut Curry Shrimp

with Cauliflower ‘Rice’ & Sautéed Bok Choy

430 cals

10 mins

Member favourite
No added dairy
No added gluten

Description

Bake it ’til you make it! Take tender pink shrimp on a paleo trip, with a quick marinade made from yellow curry paste and a squirt of lime juice. Then coat them in shredded coconut to create a crisped exterior crust. Serve with warm cauliflower ‘rice’ and sesame-tinged bok choy.

Contains:

Mustard, Sesame, Shrimp

Ingredients

for 2 servings

(Double for 4 portions)

  • 340g Shrimp (BAP-certified)

  • 340g Bok choy tips

  • 300g Cauliflower ‘rice’ (chopped cauliflower)

  • 1 Lime

  • 15ml Toasted sesame oil

  • 25g Shredded coconut

  • 18g Mild yellow curry paste

  • 7g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)

Nutrition

Total fat

27g

Saturated Fat

10g

Sodium

1760mg

Total carbs

22g

Sugar

6g

Protein

30g

Fibres

10g

Recipe Instructions

Oven-Crisped Thai Coconut Curry Shrimp - Step #1 Prepare & bake the shrimp
Step 1: Prepare & bake the shrimp
Preheat the oven to 450°F. Halve the lime; juice ½ and quarter the remaining ½. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp*, curry paste (start with ½), lime juice, 1 tbsp oil (double for 4 portions), ⅔ of the spices and S&P. Add the coconut. Arrange on a lined sheet pan and bake, 8 to 10 min., until opaque and cooked through.
→ Salmon: Follow the instructions listed above.
Oven-Crisped Thai Coconut Curry Shrimp - Step #2 Sauté the cauliflower rice
Step 2: Sauté the cauliflower rice
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with the remaining spices and S&P. Transfer to a bowl and reserve the pan.
Oven-Crisped Thai Coconut Curry Shrimp - Step #3 Cook the bok choy
Step 3: Cook the bok choy
Remove the root ends of the bok choy; separate the leaves (halve crosswise if large). In the reserved pan, heat the sesame oil on medium-high. Add the bok choy and sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P.
Oven-Crisped Thai Coconut Curry Shrimp - Step #4 Plate your dish
Step 4: Plate your dish
Divide the cauliflower rice and bok choy between your plates. Top with the shrimp. Garnish with the lime wedges. Bon appétit!
Oven-Crisped Thai Coconut Curry Shrimp - Step #5 Plant Based For Beginners
Step 5: Plant Based For Beginners
Goodfood has teamed up with top Canadian foodie influencers to deliver simple, healthy and delicious recipes you'll look forward to tasting. Discover the easiest way to eat plant-based!