Simple Shrimp Ingredient Meal (Whole30) | Cleveland East Side Moms

Simple Shrimp Ingredient Meal (Whole30)

by | Nov 9, 2018 | Recipes, Whole30

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Prep Time: 10 minutes |  Cook Time: 25 minutes | Serves 2-3

 

This Whole30 compliant dish is a simple shrimp ingredient meal. Ingredient meals are a great concept to master and add to your bag of kitchen tricks for nights when you just need to get something on the table. They are also a great way to use up whatever odd ingredients you may have on hand that are starting to turn in your refrigerator! You can also store leftovers separately in the fridge to mix and match with other prepped food items you have on hand which allows for some easy variety when you’re feeling stuck in a cooking rut. Our power protein here, shrimp, gets jazzed up alongside some spinach and cauliflower for a satisfying and healthy easy meal.

 

Ingredients:

 

For Cauliflower:

1 head organic cauliflower*

1-1/2 TSP turmeric

1/4 TSP cumin

2TBS EVOO

1/2 TSP S&P

 

For Shrimp:

1 lb EZ Peel shell on shrimp, peeled*

4 cloves garlic, finely chopped

1/2 TSP S&P

1 TBS EVOO

 

For Creamed Spinach:

10 oz bag spinach

1TBS EVOO

1TBS tapioca starch

1/2 onion, small dice

1 clove garlic, finely chopped

1 cup coconut milk (check ingredients for compliance)*

1/8 TSP red chili flake

S&P to taste

 

* ingredients on sale at Heinen’s during week of 11/7/18-11/13/18.

 

Directions:

 

1. Preheat oven to 425.

2. Cut cauliflower into small bite sized pieces. Rough chop spinach. Mince garlic. Dice onion. Pat shrimp dry with paper towel.

3. Toss cauliflower to coat with olive oil, cumin, turmeric, S&P. Spread in one layer onto foil lined baking sheet.

4. Roast in oven for about 20 minutes, stirring once midway through, until lightly browned and tender.

5. While cauliflower roasts, toss shrimp in garlic, EVOO, S&P. Spread in single layer onto foil lined baking sheet or add to one side of cauliflower baking sheet about 12-15 minutes in. Roast shrimp 6-8 minutes flipping halfway through, until just pink.

6. While shrimp & cauliflower cooks, heat EVOO in medium pot over medium heat.

7. Add onions and garlic and cook for about 3 minutes, until softened.

8. Add spinach and stir until wilted. Pour in coconut milk and add red chili flake, S&P and tapioca starch and stir to combine. Cook 3-5 minutes until fully combined and thickened. 

9. Serve cauliflower and shrimp over creamed spinach. Garnish with red chili flake. Enjoy!

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