Shrimp Bowl with Avocado Crème & Salsa
& for parents: peanut-coconut topping & Korean-style spices- Schaaldieren
- Pinda's
- Tarwe
- Sesamzaad
- Soja
- Noten
- Sesamzaad
- May contain traces of allergens
- Pinda's
- Selderij
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!
Ingredients
80 g
Shrimp
(Contains: Schaaldieren)
75 g
White long grain rice
½ piece
Avocado
1 piece
Tomato
½ piece
Garlic
10 g
Salted peanuts
(Contains: Noten, Sesamzaad, May contain traces of allergens, Pinda's)
5 g
Desiccated coconut
(Contains: Noten, Sesamzaad, Pinda's, May contain traces of allergens)
5 g
Fresh mint
(Contains: Selderij, May contain traces of allergens)
¼ piece
Cucumber
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja)
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
Utensils
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.
