Jerk Shrimp Stew with Cauliflower Rice

Jerk Shrimp Stew with Cauliflower Rice could be just the gluten free, dairy free, whole 30, and pescatarian recipe you've been looking for. This recipe serves 2. This main course has 486 calories, 30g of protein, and 30g of fat per serving. For $4.8 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. It is perfect for Winter. A mixture of red bell pepper, habanero pepper, coconut aminos, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Food Faith Fitness. From preparation to the plate, this recipe takes around 30 minutes. Plenty of people made this recipe, and 359 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is outstanding. Try Jerk Shrimp with Pineapple Rice + Weekly Menu, Shrimp Fried Cauliflower Rice, and Cauliflower Shrimp Fried Rice for similar recipes.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large pan, heat the olive oil on medium-high heat. Add in the sliced carrots, and cook until they just begin to soften, about 3 minutes.Add the red pepper, red onion, Habanero pepper, ginger and garlic into the pan and turn down to medium heat. Cook, stirring frequently, until the veggies are tender, about 5 minutes.Add in the nutmeg, allspice, thyme and cinnamon and cook, stirring constantly, until the spices are fragrant, just about a minute or so.Pour in the coconut milk, crushed pineapple, pineapple juice, coconut aminos, fresh lime juice and a pinch of salt. Turn the temperature up to medium-high and bring to a boil. Boil for 1 minute.Once boiled, reduce the heat to medium and simmer, stirring occasionally, until the sauce begins to thicken, about 8-10 minutes.While the sauce cooks, place the cauliflower into a large food processor and process until broken down and "rice-like"Place the cauliflower into a microwave-safe bowl, cover, and microwave until tender, about 3-5 minutes. You can also steam in the oven if you prefer not to use a microwave. Set asideOnce the sauce has thickened, turn the heat down to medium-low and stir in the shrimp. Cover and cook until the shrimp are opaque, about 2-3 minutes.Stir in the cilantro and divide the cauliflower rice between two plates.Scoop the stew over the rice and DEVOUR.

 

Step by step:

1. In a large pan, heat the olive oil on medium-high heat.

2. Add in the sliced carrots, and cook until they just begin to soften, about 3 minutes.

3. Add the red pepper, red onion, Habanero pepper, ginger and garlic into the pan and turn down to medium heat. Cook, stirring frequently, until the veggies are tender, about 5 minutes.

4. Add in the nutmeg, allspice, thyme and cinnamon and cook, stirring constantly, until the spices are fragrant, just about a minute or so.

5. Pour in the coconut milk, crushed pineapple, pineapple juice, coconut aminos, fresh lime juice and a pinch of salt. Turn the temperature up to medium-high and bring to a boil. Boil for 1 minute.Once boiled, reduce the heat to medium and simmer, stirring occasionally, until the sauce begins to thicken, about 8-10 minutes.While the sauce cooks, place the cauliflower into a large food processor and process until broken down and "rice-like"

6. Place the cauliflower into a microwave-safe bowl, cover, and microwave until tender, about 3-5 minutes. You can also steam in the oven if you prefer not to use a microwave. Set aside

7. Once the sauce has thickened, turn the heat down to medium-low and stir in the shrimp. Cover and cook until the shrimp are opaque, about 2-3 minutes.Stir in the cilantro and divide the cauliflower rice between two plates.Scoop the stew over the rice and DEVOUR.

Nutrition Information:

covered percent of daily need