Smart Shrimp TKTK
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!
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)
1 pièce(s)
Radis
170 g
Mélange pour salade de chou
56 g
Edamames
(Contient Soya)
1 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
1 cs
Shichimi togarashi
(Contient Sésame Peut contenir Blé, Lait, Moutarde, Arachides, Soya, Sulfites, Noix)
1 cs
Huile de sésame
(Contient Sésame)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
1 pièce(s)
Lime
3 cs
Guacamole
7 g
Graines de sésame noir
(Contient Sésame)
1 pièce(s)
Oignon vert
Pas inclus dans votre livraison
½ cs
Huile*
½ cc
Sucre*
¼ cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.