Fresh, fragrant, and enticing, this Cashew Citrus Shrimp recipe is healthy, grain-free, dairy free, and so satisfying any time of year!
Just DO it!
Cashew Citrus Shrimp
1 lb. raw shrimp, shelled and deveined
1 roma tomato, chopped
1 Tbs. olive oil
sea salt and pepper
1 Tbs. fresh lemon juice
1 Tbs. fresh orange juice
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground oregano
1 Tbs. olive oil
2 cups finely chopped cauliflower beads, OR cooked quinoa
1 green bell pepper, seeded and chopped
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground oregano
sea salt and pepper
1/2 cup raw cashews
juice and zest of 1 fresh lime
1 tsp. olive oil
fresh lime
fresh cilantro
Combine the shrimp, tomato, olive oil, sea salt, pepper, citrus juices, cumin, coriander, and oregano. Marinate for 10 minutes.
Meanwhile, heat 1 Tbs. olive oil in a large skillet and sauté the cauliflower (or cooked quinoa) together with the bell pepper and seasonings, until golden brown.
After marinating the shrimp, pour the entire mixture into the veggies after about 5 minutes of cooking.
Cover, stirring every so often, and cooking until the shrimp is pink.
Uncover and let the juice evaporate while cooking and stirring.
At the same time, using a high speed blender or food processor, purée the cashews until smooth and creamy, adding in the lime and olive oil.
To serve, top the shrimp and veggie mix with dollops of the cashew lime aioli, along with fresh lime and cilantro.
