with Garlic Green Beans & Red Cabbage
Ingredients (1 serving):
- 170 gr Shrimp (High-protein serving
- 100 gr Trimmed green beans
- 50 gr Shredded red cabbage
- 112 gr Cauliflower ‘rice’
- 1 Bunch of cilantro
- 9 gr Minced garlic
- 1 Lime
- 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)
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.
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.
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.
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!
source: The goodfood.ca