Jerk Shrimp Stew with Cauliflower Rice {Whole 30 + Paleo}
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
2
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Calories
377 kcal
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Course
Main Course
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Cuisine
American
Jerk Shrimp Stew with Cauliflower Rice {Whole 30 + Paleo}
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This creamy Jerk Shrimp Stew uses coconut milk, pineapples and bold flavors for a healthy, weeknight meal that is paleo friendly and whole 30 compliant!
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Ingredients
- 1/2 tablespoon olive oil
- 1 large carrot sliced
- 1 large red bell pepper sliced
- 1/3 cup red onion diced
- 1 large habanero pepper minced with the seeds reserved *
- 3/4 teaspoon fresh ginger minced
- 1 1/2 teaspoons garlic minced
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground allspice
- 1/4 teaspoon plus 1/8 ground thyme**
- 1/4 teaspoon plus 1/8 cinnamon
- 1 cup full-fat coconut milk
- 1/3 cup crushed pineapple with juice
- 2 tablespoons pineapple juice
- 2 teaspoons Coconut aminos
- 1 1/4 teaspoons fresh lime juice
- Pinch of salt
- 3 cups cauliflower cut into bite-sized pieces.
- 8 ounces fresh raw shrimp
- 1/4 cup cilantro chopped
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Instructions
- 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 aside
- 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.
Notes
- I recommend not adding the seeds, and just adding the whole minced pepper. Once the dish is done, taste it. If you need more heat, add a few of the seeds in. Careful, they are SPICY.* Don't have a 1/8 tsp measure? Just eyeballs half of your 1/4 - it doesn't need to be perfect!
- I recommend not adding the seeds, and just adding the whole minced pepper. Once the dish is done, taste it. If you need more heat, add a few of the seeds in. Careful, they are SPICY.
Nutrition Information
Show Details
Calories
377kcal
(19%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
200mg
(8%)
Potassium
1064mg
(30%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
7121IU
(142%)
Vitamin C
161mg
(179%)
Calcium
94mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 200mg | 8% |
| Potassium | 1064mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 7121IU | 142% |
| Vitamin C | 161mg | 179% |
| Calcium | 94mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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