Paprika Shrimp with Cauliflower Couscous
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 1 medium head cauliflower can also buy riced cauliflower, about 1 3/4 pounds
- 3 tablespoons Olive Oil
- 1/2 cup dried apricots roughly chopped, or 3 fresh
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt or salt substitute
- 1/2 teaspoon ground black pepper
- 24 Large Shrimp peeled and deveined
- 1 teaspoon paprika or smoked paprika
- 1/2 seedless cucumber cut into 1/2 inch pieces
- 1/4 cup fresh mint leaves roughly chopped
Ingredients
|
Instructions
- Remove and discard any leaves from the cauliflower. Thinly slice the head and place it in the bowl of a food processor. Roughly chop the thick stems and add them to the food processor. Pulse the cauliflower until it is finely chopped and looks like couscous (re-pulse any big pieces separately, if necessary).
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the apricots, cauliflower, and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until the cauliflower is beginning to soften, about 3 minutes. Transfer to a bowl and toss with the lemon juice and 1 tablespoon oil.
- Heat the remaining oil over medium heat. Season the shrimp with paprika and 1/4 teaspoon salt. Working in batches, cook the shrimp until opaque throughout, 2 -3 minutes per side.
- Add the cucumber and mint to the cauliflower and toss to combine. Serve with the shrimp.
Recipe Notes
400 Calorie Meal
One entrée with 1 cup of fresh pineapples, or any fruit from the 100-calorie list.
500 Calorie Meal
One entrée with 10 almonds or 5 walnut halves (may add to salad), Bananas & Strawberries with Chocolate Chips or any fruit dessert from the 150-calorie list.
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Tags: balanced seafood dinner, heart healthy meal
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