Cajun-Spiced Jumbo Shrimp Bowl
with Avocado and Sriracha Mayo
Our juicy shrimp is the star of the show here. It's drizzled with an umami-packed sriracha mayo and served over a vibrant salad packed with creamy avocado and plump tomatoes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
113 g
Baby Tomatoes
113 g
Spring Mix
1 unit(s)
Avocado
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 tsp
Sriracha
(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
1 tbsp
Cajun Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
56 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Stir together sriracha and mayo in a small bowl.
- Halve tomatoes.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with Cajun Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.**
- Whisk together vinegar and 1 tbsp (2 tbsp) oil in a large bowl .
- Add spinach, spring mix and tomatoes, then toss to combine.
- Pit, peel, then cut avocado into 1-inch pieces. Season with salt and pepper.
- Divide salad between plates. Top with shrimp and avocados.
- Sprinkle cheese over top.
- Drizzle sriracha mayo over top.
