moroccan

Chermoula Shrimp with Roasted Cauliflower and Olives

Name: Chermoula Shrimp with Roasted Cauliflower and Olives
Yield: 1 serving
Cuisine: moroccan
Ingredients: 220 g shrimp, peeled and deveined; 320 g cauliflower florets; 28 g olive oil; 40 g green olives, pitted; 8 g garlic, minced; 20 g lemon juice; 10 g fresh cilantro, chopped; 2 g ground cumin; 2 g sweet paprika; 2 g salt; 0.5 g black pepper

This roasted dish pairs shrimp, peeled and deveined with cauliflower florets, green olives, pitted and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Low carb Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

61 g Protein

25 g Carbohydrates

35 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g shrimp, peeled and deveined 218 kcal
320g cauliflower florets 80 kcal
28g olive oil 248 kcal
40g green olives, pitted 58 kcal
8g garlic, minced 12 kcal
20g lemon juice 6 kcal
10g fresh cilantro, chopped 4 kcal
2g ground cumin 8 kcal
2g sweet paprika 6 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

cauliflower floretsolive oilsalt
Heat oven to 425 F (220 C). Toss cauliflower with half the olive oil and a pinch of salt; roast 18-22 minutes until browned, stirring once.
olive oilgarliclemon juicefresh cilantroground cuminsweet paprikasaltblack pepper
Meanwhile, make a quick chermoula by mixing remaining olive oil with garlic, cumin, paprika, lemon juice, chopped cilantro, salt, and pepper.
shrimp
Toss shrimp with half the chermoula. Sear in a hot skillet 1-2 minutes per side until just cooked.
Add olives to the skillet for 30 seconds to warm through. Remove from heat.
shrimpcauliflower florets
Plate roasted cauliflower and top with shrimp and olives. Drizzle with remaining chermoula and serve.