Coconut Shrimp Quinoa Bowl with Sweet Chili Sauce
with rainbow slaw, BBQ rub, salted almonds & limeCalories
:
561 kcalProtein
:
31.9g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
-30% carbs
High Protein
Allergens:
- Amandelnoten
- Pinda's
- Schaaldieren
- Noten
- Sesamzaad
- Pinda's
- May contain traces of allergens
.
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)2347 kJ
Calories561 kcal
Fat29.4 g
Saturated Fat6.1 g
Carbohydrate37.8 g
Sugar12.2 g
Dietary Fiber10.2 g
Protein31.9 g
Salt2.3 g
Trans Fat0.2 g
Potassium542.4 mg
Calcium92.8 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.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the quinoa for 10 - 13 minutes, then drain and set aside.
- Heat a clean frying pan over high heat.
- Toast the coconut for 1 minute until golden-brown, then transfer to a large bowl and set aside.
- Toast the almonds in the same pan for 1 - 2 minutes, then remove from the pan and set aside.
2
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the shrimp with the BBQ rub* for 3 minutes.
- Transfer to the coconut and toss well to coat.
- Slice the onion into half-rings and crush or mince the garlic.
- Drain and weigh the corn.
*Take care, this ingredient is spicy! Use as preferred.
3
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 3 - 4 minutes. Deglaze with some ketjap as preferred.
- Zest the lime and cut it into 6 wedges.
- In a salad bowl, combine the sweet chili sauce with the mayonnaise, the garlic, the lime zest and the juice of 1 lime wedge per person.
- Dice the cucumber.
4
- Transfer the quinoa to the salad bowl, along with the spinach, the onion, the cucumber, the corn and the slaw mix. Toss well to combine with the dressing.
- Serve the quinoa salad on plates and top with the shrimp.
- Garnish with the toasted almonds and serve any remaining lime wedges alongside.
