May 10 is National Shrimp Day so we wanted to provide an anti-inflammatory recipe that we adapted from Prevention Magazine to fit this lifestyle. This meal can be made in 20 minutes and costs under $10.00 to feed a party of four. We all know the benefits and many uses of cauliflower; to find out how versatile it really is, click here.
CAULIFLOWER COUSCOUS WITH SHRIMP
- 1 medium head cauliflower, head and stems chopped
- 3 Tbsp olive oil
- ½ cup dried apricots, roughly chopped
- ¾ tsp Celtic sea salt
- ½ tsp black pepper
- 2 Tbsp fresh lemon juice
- 20 large shrimp (approximately 2 lbs), peeled and deveined
- 1 tsp paprika
- ½ seedless cucumber, cut into pieces, optional
- ¼ cup fresh mint, chopped
- In a food processor, pulse chopped cauliflower until finely chopped.
- In a large skillet, heat 1 Tbsp olive oil on medium. Add cauliflower, apricots, ½ tsp salt and pepper. Cook covered, stirring occasionally, about 2-3 minutes. Once cauliflower begins to soften, transfer to a large bowl and toss with lemon juice and 1 Tbsp olive oil. Wipe skillet with a paper towel.
- Season shrimp with paprika and ¼ tsp salt. In the same skillet, heat 1 Tbsp olive oil on medium. Sauté shrimp in batches until opaque throughout, 1–2 minutes per side.
- Add cucumber and mint to cauliflower. Toss well to combine and serve with shrimp.
- If first run through food processor does not finely chop all cauliflower, re-pulse any large pieces separately.
- Instead of processing the cauliflower, you can use riced cauliflower. It will not have as fine of a chop but can be cooked exactly the same way.
As an added bonus for #NationalShrimpDay, we are going to give you another recipe that we adapted from the July 2020 issue of Feast Magazine to fit an anti-inflammatory lifestyle.
THAI SHRIMP ZUCCHINI BOWLS
- 1/2 inch slice of fresh ginger, chopped
- 4 cloves garlic, chopped
- 3 Tbsp fresh basil
- 3 Tbsp fresh cilantro + extra for garnish
- 3 green onions, sliced
- 3 Tbsp avocado oil
- 4 Tbsp sesame oil, divided
- 1/2 cup Bragg Liquid Aminos, coconut aminos or tamari soy sauce
- 1 1/2 Tbsp honey
- 2 tsp red pepper flakes, or to taste
- 1 1/2 lbs 16/20 count raw shrimp, peeled and deveined
- 4 cups spiralized zucchini, dried very well to remove moisture
- 1 lime, cut into wedges
- In a food processor, combine ginger, garlic, basil, cilantro and green onions. Pulse several times, until ingredients are minced.
- Scoop mixture from food processor into a medium bowl and add 3 Tbsp sesame oil, avocado oil, aminos, honey and red pepper flakes. Stir until well combined.
- Split the marinade into two medium bowls adding the shrimp to one bowl and the spiralized zucchini to the other. Mix both bowls until well coated.
- Allow mixtures to marinate for about 30 minutes.
- Preheat grill or oven to 350°F and lightly oil a grilling tray or baking sheet with remaining sesame oil.
- Once shrimp have marinated, place on tray and cook 1-2 minutes per side or until shrimp turns an opaque-pink in color. Remove from tray and set aside.
- Add zucchini to the tray. Using tongs or two forks, toss zucchini allowing it to cook evenly, about 2-3 minutes.
- Remove zucchini from tray and mix with shrimp. Divide to 4 bowls or plates and garnish with a fresh lime wedge and cilantro.
If you’re interested in an anti-inflammatory lifestyle and more tips like this one, check out The Official Anti-Inflammatory Diet Masterclass. Or email us at firstname.lastname@example.org for more information.