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Coconut Baked Shrimp and Vegetables
with tamarind sauce / cauliflower rice

Active: 40 Total: 40

Roasting shrimp, mushrooms and okra in the oven gently cooks them while crisping up a shredded coconut crust. Cashew cauliflower rice and a sweet / citrus tamarind sauce round out this Asian inspired meal.

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tamarind Sauce:
  • Tamarind concentrate - 2 to 8 Tbsp (find this at an international market or on Amazon)
  • Stock, any type - 1/3 cup
  • Bragg's / coconut aminos - 2 Tbsp
  • Honey - 2 Tbsp
Coconut Baked Shrimp with Vegetables:
  • Shrimp, peeled and deveined - 1 lb
  • Mushrooms, portobello - 4 , sliced, stems discarded
  • Okra (sub zucchini or diced green beans), fresh or frozen - 8 oz , thinly sliced
  • Limes - 1/2 , wedges
  • Coconut milk, light - 3/4 cup
  • Coconut, shredded (sweetened or unsweetened) - 1 cup
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Tamarind sauce (ingredients listed separately) - ~1/2 cup
Cauliflower Rice with Cashews:
  • Cashews - 1/2 cup , chopped
  • Cilantro - 2 Tbsp , chopped
  • Cauliflower - 1 head , grated
  • Butter - 1 Tbsp

Nutrition Facts

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Prep

  1. Shrimp - Defrost, rinse and pat dry.

  2. Make tamarind sauce - (Skip if already made ahead on Tuesday.) Combine tamarind concentrate (start with the low end of the range), stock, aminos and honey in a small saucepan. Place pan over medium heat and bring to a simmer. Simmer for 1 minute while stirring, until sauce reduces slightly. Taste sauce and adjust to your preference, adding more tamarind concentrate, some salt or some red pepper flakes if you'd like (note: commercial tamarind concentrate can vary widely in flavor, so add as much as you would like up to the upper end of the range provided). Simmer until sauce thickens slightly, 2 to 3 minutes more. (Can be done up to 5 days ahead)

  3. Cashews - Chop cashews. (Can be done up to 5 days ahead)

  4. Cauliflower rice - Chop off cauliflower florets. Pulse in a food processor until it reaches a rice-like consistency. (Can be done up to 4 days ahead)

  5. Cilantro / Mushrooms / Okra / Lime wedges - Prep as directed. (Note: If using zucchini as a sub for okra, chop zucchini into bite-sized pieces.) (Can be done 1 day ahead)

  6. Prep breading stations - In a bowl or container, whisk coconut milk with some salt and pepper. Combine shredded coconut, salt and pepper in a Ziploc bag.

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Make

  1. Heat oven to 450F (232C) degrees.

  2. Line a sheet pan with foil and brush with some cooking oil. (Note: Use 2 pans if necessary to prevent crowding the ingredients; this will help them to crisp up in the oven.)

  3. Toss shrimp, mushrooms and okra in coconut milk. Transfer shrimp and vegetables to Ziploc. Shake to coat in coconut and then spread on baking sheet. Spread on baking sheet. Bake for 8 to 10 minutes, until shrimp is cooked through and coconut crust is golden brown.

  4. While shrimp and vegetables cook, heat a wok or saute pan over medium-high heat. Add butter and then cashews and cauliflower to melted butter. Saute until cauliflower is tender and cashews are lightly toasted, 3 to 4 minutes. Season with some salt and pepper and stir in cilantro.

  5. Serve shrimp and vegetables with tamarind sauce for dipping. Enjoy with cauliflower rice on the side and lime wedges to squeeze over the entire dish.

Nutrition Facts

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