Calabrian Shrimp with Roasted Cauliflower Salad

April 30, 2021 Comments Off on Calabrian Shrimp with Roasted Cauliflower Salad
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Calabrian Shrimp with Roasted Cauliflower Salad

With a bit of heat and full pepper flavor, Calabrian chili paste lends a punchiness to quickly sautéed shrimp. A bit of pancetta adds a meaty and smokey taste and lemon zest and juice brighten the shrimp. Serve with a delicious roasted cauliflower with sautéed red onions and sun-dried tomatoes.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Spanish
Keyword: cauliflower, chili, dairy-free, egg-free, main, nut-free, seafood, shrimp, spanish, tomato
Servings: 2
Calories: 643kcal
Author: Jenny Ross

Ingredients

Shrimp

  • 4 ounces pancetta or baconn
  • 1 pound large shrimp
  • 1 1/2 teaspoon Calabrian Chili paste
  • 1/4 teaspoon salt
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Cauliflower

Instructions

  • Combine the shrimp, chili paste, salt, and garlic in a large bowl and toss to coat evenly. Set aside to marinate for 15 minutes at room temperature.
  • Preheat the oven to 425ºF. Grease a baking sheet with a bit of oil and set aside.
  • Toss the cauliflower with olive oil and a pinch of salt. Spread onto the baking sheet. Bake for 20-25 minutes.
  • While the cauliflower roasts, prepare the sauce for the cauliflower. Sauté the red onion in a tablespoon of olive oil over medium heat until soft and translucent, about 10 minutes. Add the tomatoes, salt, chicken stock, and gelatin. Simmer until reduced by half, another 10 minutes.
  • When the cauliflower is roasted, toss with the onion and sun-dried tomato sauce. Set aside.
  • Heat a large pan over medium-high heat. Add the pancetta and cook until the fat has rendered out, the meat is cooked through and beginning to brown, about 10 minutes. Transfer the pancetta to a paper towel lined plate to remove excess grease but leave as much in the pan as possible.
  • Add the seasoned shrimp and cook until opaque on the first side, then flip and cook the second side, about 2 minutes total. Off heat, stir in lemon juice and zest.
  • To serve, plate the shrimp atop the cauliflower mixture and add a bit more lemon zest and juice, if desired. Garnish with fresh parsley.

Notes

Nutrition for the shrimp without the cauliflower salad: Calories: 470 cal, Carbs: 2g, Fiber: 1g, Fat: 26g, Protein; 54g
To make this for a PSMF, reduce the pancetta to 2 ounces and remove the cauliflower salad. Nutrition this way is: Calories: 352 cal, Carbs: 1g, Fiber: 1g, Fat: 14g, Protein; 50g
Nutrition Facts
Calabrian Shrimp with Roasted Cauliflower Salad
Amount per Serving
Calories
643
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Cholesterol
 
609
mg
203
%
Sodium
 
2973
mg
129
%
Potassium
 
798
mg
23
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
58
g
116
%
Vitamin A
 
89
IU
2
%
Vitamin C
 
47
mg
57
%
Calcium
 
368
mg
37
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
April 29, 2021

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