Coconut Shrimp & Quinoa Bowl
with rainbow slaw and sweet chili sauceCalories
:
543 kcalProtein
:
29.2g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
-30% carbs
Extra Veggies
High Protein
Allergens:
- Amandelnoten
- Pinda's
- Schaaldieren
- Noten
- Sesamzaad
- Pinda's
- May contain traces of allergens
This recipe provides 253g of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
30 g
Quinoa
5 g
Desiccated coconut
(May be present: Noten, Sesamzaad, Pinda's)
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
½ piece
Onion
120 g
Shrimp
(Contains: Schaaldieren)
½ sachet(s)
BBQ spice rub
½ piece
Persian cucumber
¼ piece
Lime
½ piece
Garlic
½ sachet(s)
Sweet chili sauce
65 g
Baby spinach
50 g
Rainbow slaw mix
35 g
Corn
Not included in your delivery
¾ tablespoon
Olive oil
to taste
[Reduced salt] ketjap manis
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2272 kJ
Calories543 kcal
Fat28.8 g
Saturated Fat6.1 g
Carbohydrate37.8 g
Sugar12.2 g
Dietary Fiber10.2 g
Protein29.2 g
Salt1.9 g
Potassium539.4 mg
Calcium92.4 mg
Iron2.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Pan with Lid
•Salad Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan with lid, and cook the quinoa for 10 - 13 minutes, covered. Add some extra water as needed if the quinoa becomes too dry.
- Drain if necessary, then fluff through the quinoa with a fork and set aside until ready to serve.
- Heat a clean frying pan over high heat. Toast the desiccated coconut for 1 minute, or until golden-brown, transfer to a big bowl and set aside. Toast the almonds in the same pan for 1 - 2 minutes, then remove and set aside.
2
- Chop the onion into half rings.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the shrimp for 3 minutes. Add the BBQ spice rub in the last minute. Transfer the shrimp to the bowl with the coconut and mix well.
- Heat a light drizzle of olive oil in another frying pan over medium-high heat and fry the onion for 3 - 4 minutes. Deglaze with ketjap manis to taste.
- Meanwhile, dice the cucumber.
3
- Zest the lime, then cut it into 6 wedges.
- Crush or mince the garlic.
- In a salad bowl, mix the sweet chili sauce with the mayonnaise, garlic, lime zest and the juice of 1 lime wedge per person. Mix well to combine and season to taste with pepper.
- Add the quinoa, spinach, onion, cucumber and rainbow slaw mix. Toss well and season with salt and pepper to taste.
4
- Drain and weigh the corn.
- Serve the quinoa salad on plates.
- Serve the corn and shrimp over the quinoa.
- Garnish with the toasted almonds and the rest of the lime wedges.
