Shrimp Bowl with Avocado Crème & Salsa

Name: Shrimp Bowl with Avocado Crème & Salsa & for parents: peanut-coconut topping & Korean-style spices
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 160 g Shrimp; 150 g White long grain rice; 1 piece Avocado; 2 piece Tomato; 1 piece Garlic; 20 g Salted peanuts; 10 g Desiccated coconut; 10 g Fresh mint; ½ piece Cucumber; 1 sachet(s) Korean-style spice mix; ½ piece Lime; 1 piece Red onion; 2 tablespoon [Plant-based] mayonnaise; 1 tablespoon Olive oil; to taste Salt and pepper

& for parents: peanut-coconut topping & Korean-style spices

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Mint not only provides a distinct, fresh flavour, but also contains vitamins and minerals like vitamin A, vitamin C, calcium, phosphorus and potassium. It's the multivitamin of the plant world!

Allergens:

Schaaldieren

•Pinda's

•Tarwe

•Sesamzaad

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

80 g

Shrimp

75 g

White long grain rice

½ piece

Avocado

1 piece

Tomato

½ piece

Garlic

10 g

Salted peanuts

5 g

Desiccated coconut

5 g

Fresh mint

¼ piece

Cucumber

½ sachet(s)

Korean-style spice mix

¼ piece

Lime

½ piece

Red onion

Not included in your delivery

1 tablespoon

[Plant-based] mayonnaise

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3220 kJ

Calories769 kcal

Fat40.2 g

Saturated Fat7.6 g

Carbohydrate76.8 g

Sugar8.4 g

Dietary Fiber7.2 g

Protein22.7 g

Salt1.6 g

Potassium463 mg

Calcium38.8 mg

Iron0.6 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

•Bowl

•Pan

•High-Sided Bowl

•Stick Blender

Cooking Steps

Crush or mince the garlic, then transfer a bowl. Add the shrimp and drizzle with olive oil, then season with salt and pepper. Toss well to combine, then set aside to marinate.
Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
Finely chop the onion (see Tip).

Tip: the onion will be served raw. If you don't like raw onion, fry it with the shrimp in step 3.

Halve and pit the avocado, then remove the skin and dice the flesh.
Dice the tomato and the cucumber.
In a bowl, combine the tomato and cucumber with half of the avocado. Season to taste with salt and pepper.
Transfer the mayonnaise and the rest of the avocado to a tall container. Process with an immersion blender until smooth, adding a splash of water if necessary. Season to taste with salt and pepper.

Heat a clean frying pan over medium-high heat and fry the shrimp for 4 minutes or until done.
Roughly chop the peanuts.
Heat another clean frying pan over medium-high heat and toast the peanuts and desiccated coconut for 2 - 3 minutes.
Finely chop the mint leaves and cut the lime into wedges.

Serve the rice on deep plates and top with the shrimp. Serve the lime wedges alongside.
For kids: top with half each of the salsa and avocado crème.
For parents: blend the Korean-style spices into the rest of the avocado crème. Stir the onion into the rest of the salsa, then serve both of these on top of the rice. Garnish with the peanut-coconut topping and the fresh mint.