This Whole30 meal prep has sour orange glazed shrimp served with oven roasted cauliflower tossed with a coconut curry sauce, crunchy walnuts, and sweet raisins. The entire meal is Whole30 compliant and full of flavor. Whole30 diet clean eating done right!
For the shrimp, use paper towels to pat the shrimp as dry as possible. Season half(1 pound) of the shrimp with ¾ teaspoon salt, smoked paprika, cumin, cayenne, and a tiny shot of oil, mix well. Pre-heat a large non-stick pan just under high heat for 2 minutes then add 2 teaspoons of oil and wait 30 seconds. Add the shrimp to the pan and cook for 2 minutes, flip the shrimp and cook for 30 seconds then reduce the heat to low and pour half the glaze in the pan, toss the shrimp in the glaze and cook for 30 seconds, remove from heat. Shrimp will overcook very easily, so work fast. Wipe the leftover glaze out of the pan with paper towels and repeat the process with the second batch of shrimp.
Macros per serving of cauliflower and curry(makes 5 servings):
209 calories per serving
14 grams of fat per serving
10.8 net carbs per serving(8 net carbs if omitting raisins)
5.8 grams of protein per meal
5.6 grams of fiber per meal
Macros per serving of shrimp & glaze(makes 5 servings):
171 calories per meal(144 calories if not making glaze)
4.4 grams of fat per meal(3.6 grams if not making glaze)
6 grams of net carbs per meal(1.54 grams if not making glaze)
24 grams of protein per meal
3 grams of fiber per meal