Shrimps with Bok Choy & Cauliflower Purée (Gluten, Grain, Dairy Free & Low Carb)

Shrimps with Boy Choy & Cauliflower Purée (Gluten, Grain, Dairy Free & Low Carb) From Front On A Plate

This recipe is for delicious, tasty and flavorful Shrimps with Bok Choy & Cauliflower Purée. You only need a few simple ingredients and 20 minutes to make this dish. Serve it as a starter for lunch or dinner. This dish is both gluten, grain, dairy free and low carb.

Shrimps with Boy Choy & Cauliflower Purée (Gluten, Grain, Dairy Free & Low Carb) From Front On A Plate

If you like an easy, tasty, flavorful yet light dish you will love this one. This is a very quick and easy recipe for fried bok choy served with fresh shrimps on top of a creamy cauliflower purée. This dish is a mix of delicate fresh shrimp, warm yet crunchy bok choy and a creamy cauliflower purée. Serve this dish for lunch, main course or as a starter. It is both gluten, grain, dairy free and low carb.

A few tips:

  • You can adjust the amount of ginger and garlic according to taste.
  • Mix the cauliflower according to taste, make it either completely smooth or leave some crunchy left.
  • I used both dijon mustard and chili powder to season the cauliflower purée which makes it a little spicy. But you can adjust the amount of seasoning according to taste or leave the chili powder out.
  • Don’t fry the bok choy for too long. It should only get a little warm and golden but still be crunchy and not over cooked.
  • You can either add the shrimps to the bok choy post turning off the heat (you don’t want the shrimps to cook or fry, just to get a liiiiittle warm) or you can also add them at the end if you prefer to serve them cold.
Shrimps with Boy Choy & Cauliflower Purée (Gluten, Grain, Dairy Free & Low Carb) From Above On A Plate

Ingredients for this Shrimps with Bok Choy & Cauliflower Purée:

  • Cauliflower
  • Vegetable stock cube
  • Dijon mustard
  • Chili powder (optional)
  • Sea salt
  • Shrimps
  • Bok choy
  • Garlic
  • Fresh ginger
  • Lemon juice
  • Tamari
  • Olive or coconut oil
  • Sesame oil (optional)
  • Sesame seeds
Shrimps with Boy Choy & Cauliflower Purée (Gluten, Grain, Dairy Free & Low Carb) From Front Close Up

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Shrimps with Bok Choy & Cauliflower Purée (Gluten, Grain, Dairy Free & Low Carb)

This is an easy, flavorful and delicious dish made with just a few key ingredients.
Course Main Course, Main Dish
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, Healthy, Low Calorie, Low Carb
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 plates

Ingredients

  • 1/2 Cauliflower head cut into smaller pieces
  • 1/2 Vegetable stock cube
  • 1/2-1 tsp Dijon mustard
  • 1/4-1/2 tsp Chili powder (optional)
  • Sea salt, to taste
  • 200 g Shrimps peeled and rinsed
  • 1 Bok choy separated
  • 1-2 Garlic cloves minced
  • 1/2 cm Fresh ginger minced
  • 1 tsp Lemon juice
  • 1/2 tbsp Tamari
  • Olive or coconut oil, to fry
  • 1/2 tsp Sesame oil
  • Sesame seeds, to top

Instructions

  • Bring water to a boil in a pot. Cut the cauliflower into smaller pieces, add to the boiling water along with vegetable stock cube. Lower the heat, let it simmer for 10-20 minutes, depending on how big your cauliflower pieces are.
  • Meanwhile peel and rinse the shrimps.
  • When the cauliflower is soft turn off the heat and set aside while you start to prepare the bok choy.
  • Preheat a nonstick pan over medium heat with some olive oil.
  • Add the minced garlic and ginger and let it fry for one minute, or just until it starts to get golden brown and soft.
  • Add the bok choy and tamari and let it fry for 1-2 minutes, just until the bok choy has softened slightly. Add the sesame oil and stir together.
  • Turn off the heat and add the shrimps. Stir together.
  • Meanwhile drain the cauliflower and mix until smooth using a hand mixer.
  • Add dijon mustard and chili powder (if using), stir together.
  • Divide the cauliflower purée between two plates.
  • Top with fried bok choy, shrimps and sesame seeds on top.

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