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.


Servings: 4


  • 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


  1. In a food processor, pulse chopped cauliflower until finely chopped.
  2. 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.
  3. 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.
  4. 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.


Servings: 4


  • Shrimp
    • Pinterest
    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


  1. In a food processor, combine ginger, garlic, basil, cilantro and green onions.  Pulse several times, until ingredients are minced.
  2. 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.
  3. 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.
  4. Allow mixtures to marinate for about 30 minutes.
  5. Preheat grill or oven to 350°F and lightly oil a grilling tray or baking sheet with remaining sesame oil.
  6. 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.
  7. Add zucchini to the tray.  Using tongs or two forks, toss zucchini allowing it to cook evenly, about 2-3 minutes.
  8. 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 for more information.


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