Smart Miso-Sesame Shrimp and Greens
with Avocado and Crispy Shallots
Let your taste buds slide right into this fantastic umami rich dinner that does not sacrifice anything for wholesomeness! We saute tender shrimp with whole protein source edamame beans in a miso concentrate for ultimate yum factor, lots of exciting toppings like pops of sesame seeds and bits of crispy shallots will make it a joy ride straight to flavour town!
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
Shrimp
(Contains Shrimp)
113 g
Spring Mix
56 g
Red Cabbage, shredded
56 g
Edamame
(Contains Soy)
9 g
Sesame Seeds
(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
1 unit(s)
Avocado
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
2 tbsp
Spicy Mayo
(Contains Egg, Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
Not included in your delivery
2 tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden (fragrant), 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
- Add cabbage, half the sesame seeds, half the vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil ot a medium bowl. Season with salt and pepper. Toss to combine.
- Reheat the same pan over medium-high heat.
- While pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, shrimp and edamame. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.**
- Remove from heat. Add miso stock concentrate and half the sweet chili sauce.
- Add remaining vinegar and remaining sweet chili sauce to a large bowl. Season with salt and pepper. Stir to mix. This is your dressing!
- Halve, pit, then peel avocado. Cut into 1/2-inch pieces.
- Add spring mix and avocado to bowl of dressing. Toss to coat.
- Divide salad between plates.
- Top with marianted cabbage, shrimp and crispy shallots.
- Drizzle spicy mayo overtop.