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Shrimp Pesto Bowl {quick & easy}

February 24, 2017 by Erica 2 Comments

Smoky Pesto Shrimp and Cauliflower Couscous

Do you know the difference between a shrimp and a prawn?

Yes, there is a difference, and it’s well described in Cook’s Illustrated. But, for this recipe and most recipes, they are interchangeable. The count per pound varies based on how large your shrimp or prawns are, however the cooking time is about the same. Both cook quickly, in a few minutes or so, and even faster if your frozen shrimp or prawns are already cooked. Frozen shrimp just needs to be thawed first.

You can take one of two approaches to this recipe: add the pesto to the shrimp, or add it to the cauliflower couscous. Totally up to you.

This recipe for cauliflower couscous is amazingly quick and easy, and the flavor of  the olive oil and garlic makes it especially aromatic. I like using cauliflower as the base for stir fry recipes and other hot bowl-like recipes. Here a couple of ways that I make cauliflower as a faux starch base:

  • cauliflower polenta
  • cauliflower rice
  • mashed roasted cauliflower
  • jeweled rice

Smoky Pesto Shrimp and Cauliflower Couscous

Smoky Pesto Shrimp and Cauliflower CouscousSmoky Pesto Shrimp and Cauliflower Couscous

Smoky Pesto Shrimp and Cauliflower Couscous

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Shrimp Pesto Bowl {quick & easy}

I usually use cooked, frozen shrimp or prawns for this recipe, but feel free to use fresh shrimp or prawns. I thaw them a day or so in advance, in the refrigerator. You can also speed up the thawing process by immersing them (in a sealed container) in cold water for a few hours.
If you use fresh shrimp, they will take a bit longer to cook, but both take on a few minutes to cook.
I usually make the kale pesto ahead of time. To make this dairy-free use a dairy-free pesto. If you don't have the pesto ingredients on hand you can stir fry some spinach or other greens in some garlic and olive oil with a dash of lemon juice or salt and call it good.
 If you don't have smoked paprika, you can use sweet paprika, or replace with another spice or herb, such as garlic powder, chili powder, ancho chili powder, or just salt and garlic powder. Up to you!
Servings: 4 servings
Calories: 238kcal

Ingredients

  • 1/4 cup Kale pesto or other pesto
  • 1/2 teaspoon smoked paprika
  • 1 pound shrimp peeled, deveined, tail off
  • 1/4 teaspoon salt for the shrimp
  • large cauliflower head about 2 pounds or 900g, or two small ones
  • 2 tablespoons olive oil
  • 2 garlic cloves peeled and pressed, or very finely minced
  • 1/4 teaspoon salt for cauliflower
US Customary - Metric

Instructions

  • Prepare the pesto ahead of time.
  • Pat the shrimp dry, place them in a bowl, and blend in the smoked paprika and salt. Set aside.
  • Place a large frying pan on a medium heat.
  • Trim and chop the cauliflower into pieces. Pulse it in batches in a food processor until it is finely ground into small grains.
  • Once the pan is hot (a few minutes), add the olive oil and garlic to the pan.
  • Cook the garlic for a minute or so (don't burn it) and then add the cauliflower and salt to the pan. Stir the cauliflower to blend in with garlic and oil. Cook for only a minute or two and then remove it from the pan and set it aside in a bowl.
  • With the pan on a medium heat, add the shrimp and cook for a few minutes, or until tender but cooked through.
  • Serve pesto, shrimp, and couscous in a bowl. Feel free to blend the pesto in with either the shrimp or the cauliflower couscous.
  • Store leftovers in the refrigerator for a few days.

Nutrition

Calories: 238kcal | Carbohydrates: 2g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 287mg | Sodium: 1317mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 5mg | Calcium: 192mg | Iron: 3mg

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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Quick & Easy, Sauces & Dressings, Specific Carbohydrate Diet (SCD) Tagged With: cauliflower, couscous, pesto, prawns, shrimp

Previous Post: « Red Velvet Torte {flourless}
Next Post: Roasted Asparagus Soup »

Reader Interactions

Comments

  1. Diana Gordon

    March 16, 2017 at 7:39 pm

    How do I find out the nutritional/calorie values of these gluten free recipes?

    Reply
    • Erica

      March 18, 2017 at 10:47 pm

      There are several apps and sites online that can help.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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