something smart shrimp
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
113 g
Mélange printanier
56 g
Chou rouge, émincé
56 g
Edamames
(Contient Soya)
9 g
Graines de sésame
(Contient Sésame Peut contenir Soya, Sulfites, Noix, Oeuf, Gluten, Lait, Moutarde, Arachides)
1 pièce(s)
Avocat
28 g
Échalotes frites
(Contient Blé Peut contenir Gluten)
2 cs
Sauce au chili doux
(Peut contenir Noix, Blé, Poisson, Sulfites, Soya, Lait, Gluten, Sésame, Crustacés, Oeuf, Moutarde)
2 cs
Vinaigre de riz assaisonné
(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Blé)
1 pièce(s)
Concentré de bouillon de miso
(Contient Soya Peut contenir Crustacés, Moutarde, Sésame, Sulfites, Blé, Gluten, Oeuf, Lait, Poisson)
2 cs
Mayo épicée
(Contient Oeuf, Moutarde Peut contenir Sésame, Soya, Sulfites, Blé, Crustacés, Poisson, Gluten, Lait)
Pas inclus dans votre livraison
2 cs
Huile*
cc
Sel*
cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.