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Garlic Shrimp with Paleo Risotto

Spinach Lemon Cauliflower Risotto with Garlic Prawns

Paleo Prawn Recipe Spinach Lemon Cauliflower Risotto with Garlic PrawnsWhen we think of shrimp at The Paleo Diet®, versatility and convenience come to mind. This amazing crustacean is fast and easy to prepare, comes in small, medium, and large sizes, and can be used in a variety of dishes. This combination of shrimp and veggies is stunningly simple and will go from fridge to table in about half an hour.

  • Author: Lorrie Cordain
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
  • Category: Seafood
  • Cuisine: Italian
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Ingredients

For the Risotto:

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely minced
  • 4 ½ cups fresh cauliflower “rice”
  • 1 cup vegetable broth
  • 1 cup fresh baby spinach leaves

For the Cream Sauce:

  • 1 1/2 cups vegetable broth
  • 1 cup raw pine nuts
  • 1 tablespoon arrowroot powder
  • Juice of 1 lemon

For the Shrimp:

  • 1 tablespoon olive oil
  • 3 garlic cloves, very finely minced
  • 11 ½ lbs. uncooked raw, wild medium-sized shrimp, peeled and divined
  • ½ teaspoon paprika
  • ½ teaspoon chili flakes

Instructions

  1. Heat oil in a large frying pan over medium heat. Add the onion and cook until it is transparent, about 3-4 minutes. Add the cauliflower and broth and bring to a boil. Stir occasionally, until soft, about 8 minutes. Remove the pan from the heat.
  2.  To make the sauce, use a large blender to combine 2 cups cooked cauliflower with vegetable broth, pine nuts, arrowroot, and lemon juice. Blend on high until smooth.
  3. Add spinach leaves to the remaining cauliflower rice and cook on medium heat, until spinach has wilted. Pour sauce evenly over cauliflower and spinach. Remove from heat and set aside.
  4. To cook the shrimp, heat the olive oil in a large frying pan over medium-high heat. Stir in garlic and cook for 1 minute. Add shrimp, paprika, and chili flakes to the pan and gently mix until shrimp are evenly coated with the spices.
  5. Cook the shrimp for two minutes. Turn shrimp and cook for another two minutes. Shrimp are done when they are no longer opaque. Remove shrimp from pan and place on serving dish.
  6. Pour remaining juices over the spinach and cauliflower rice risotto.
  7. Serve Immediately.

Notes

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy 

Paleo Prawn Recipe Spinach Lemon Cauliflower Risotto with Garlic Prawns

Paleo Prawn Recipe Spinach Lemon Cauliflower Risotto with Garlic Prawns

Paleo Prawn Recipe Spinach Lemon Cauliflower Risotto with Garlic Prawns

Keywords: Paleo Shrimp recipe, Spinach Lemon Cauliflower Risotto, Paleo Risotto

Anyone lucky enough to live in Colorado, looks forward to the harvest of Western Slope peaches every summer. Perfect growing conditions harmonize to produce the unique sweetness and juiciness of this all-time favorite. At The Paleo Diet®, we’ve found the perfect pairing of grilled shrimp and peaches for a main course sure to please even the pickiest eater at your dinner table!

 

Ingredients

  • 1/3 cup fresh lemon juice 
  • 1 cup avocado oil, plus 1/4 cup for grilling* 
  •  1 bunch Italian parsley, stems removed, rough chop 
  • 20 leaves fresh basil, stems removed, reserve half for garnish 
  • 1 bunch cilantro, stems removed, rough chop 
  • 1/2 bunch mint, stems removed, torn, reserve for garnish 
  • 1 large red onion, thinly sliced  
  • 4 cloves garlic, minced 
  • 3 tablespoons red pepper flakes 
  • 5 firm but ripe peaches, pits removed, quartered 
  •  1 lb shrimp, peeled and deveined 

*Extra virgin olive oil may be used in place of avocado oil.

 

Instructions

Note: You will need a grilling basket for cooking the shrimp.

Heat grill to medium high. In medium bowl combine lemon juice, 1 cup avocado oil (or olive oil,) parsley, basil, cilantro, mint, red onion, garlic and red pepper flakes. Place ½ of mixture in separate bowl and set aside.

Place shrimp in a third bowl and pour half of mixture over shrimp, let marinate for 30 minutes.

Brush peach quarters with remaining ¼ cup avocado oil. Place peaches on grill and cook until grill marks appear on both sides. Do not overcook. Remove shrimp from marinade and place in grilling basket. Place shrimp on the grill and cook until done, turning once.

Arrange shrimp and peaches on platter and top with reserved herb mixture.

Serves 4.

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