Smart Togarashi Shrimp and Slaw Bowls
with Edamame and Guacamole
This Japanese-inspired shrimp bowl hits all the marks: creamy guacamole, zippy shrimp, and crunchy slaw dotted with toasted sesame seeds!
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)
1 unit(s)
Radish
170 g
Coleslaw Cabbage Mix
56 g
Edamame
(Contains Soy)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
Togarashi Spice
(Contains Sesame May contain Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
1 tbsp
Sesame Oil
(Contains Sesame)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 unit(s)
Lime
3 tbsp
Guacamole
7 g
Black Sesame Seeds
(Contains Sesame)
1 unit(s)
Green Onion
Not included in your delivery
½ tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 3 cups (6 cups) water to a small pot. Bring to a boil over high heat.
- Meanwhile, cut radish into 1/4-inch half moons.
- Thinly slice green onions.
- Zest, then juice lime.
- Add vinegar, 1/2 tbsp (1 tbsp) lime juice, mayo, half the sesame oil and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
- Set aside.
- Once water is boiling, add edamame. Cook, stirring occasionally, until bright green and tender, 5-6 min. Drain, then season with salt. Set aside.
- Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Sprinkle with Togarashi Spice, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until fragrant, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add reminaing sesame oil and 1/2 tbsp (1 tbsp) oil to the same pan (used in step 3), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Add half the sesame seeds and coleslaw cabbage mix to the large bowl with dressing.
- Toss to combine, then set aside.
- To a small bowl, add guacamole, lime zest, remaining lime juice and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then whisk to combine.
- Divde slaw between bowls.
- Top with shrimp, edamame and radishes.
- Drizzle with guacamole sauce.
- Sprinkle with remaining sesame seeds and green onions.