EPISODE 8:Shrimp with Kale and Cauliflower Rice
Today we’re making a delicious shrimp, kale, and cauliflower rice dish that is packed with vitamins, minerals, and antioxidants to promote recovery and reduce inflammation throughout the body.
Shrimp with Kale and Cauliflower Rice
- 12 oz raw, peeled, de-veined shrimp
- 12 Brussel sprouts, cut in halves
- 1 bunch shredded kale
- 3 tbsp olive oil
- 1 tsp curry powder
- Pinch of salt
- ¼ cup tamari sauce
- 1 tsp Dijon mustard
- 1 tsp sesame oil
- 1 tsp honey
- 1 tbsp sesame seeds
First, place your halved Brussel sprouts on a baking sheet. Drizzle with 1 tbsp of olive oil, sprinkle with salt, and roast for twenty minutes in a 350-degree oven.
Next, prepare your shrimp marinade by mixing your tamari sauce, Dijon mustard, sesame oil, honey, and sesame seeds in a small bowl.
Pat your shrimp dry and place them on a baking sheet. Drizzle them with your marinade and toss to coat.
Broil your shrimp for two minutes, making sure not to overcook them.
ABOUT THE INGREDIENT
In a skillet over medium high heat, heat a tablespoon of olive oil. Add your kale and sauté for two to three minutes until wilted. Remove from the pan.
Add another tablespoon of oil to your skillet along with your cauliflower rice, curry powder, and salt. Mix well and sauté for two to three minutes until cooked.
Divide your ingredients into two servings. Start with your cauliflower rice as your base.
Add a layer of sautéed kale and roasted Brussel sprouts, and top with your broiled shrimp. Enjoy!