Mexican-Inspired Shrimp
with fragrant coriander-lime rice & tortilla chips4.0(241)
Calories
:
769 kcalProtein
:
22.4g proteinDifficulty
:
MediumAllergens:
- Schaaldieren
- Selderij
- May contain traces of allergens
The spices that add colour to this dish are dried chili, jalapeño and smoked paprika. Together, they make it a real fiesta!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
80 g
Shrimp
(Contains: Schaaldieren)
75 g
White long grain rice
½ piece
Garlic
½ piece
Onion
1 piece
Tomato
5 g
Fresh coriander
(Contains: Selderij, May contain traces of allergens)
½ sachet(s)
Mexican-style spices
¼ pack
Chopped tomatoes
¼ piece
Lime
40 g
Sweet chilli tortilla chips
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3215 kJ
Calories769 kcal
Fat28.5 g
Saturated Fat7.1 g
Carbohydrate104.5 g
Sugar14.6 g
Dietary Fiber7.7 g
Protein22.4 g
Salt2.2 g
Potassium273 mg
Calcium26.8 mg
Iron0.5 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 with Lid
•Paper Towel
•Wok or sautépan
Cooking Steps
1
- Melt a knob of butter in a lidded pot or saucepan over medium-low heat. Add the rice and half of the sugar, then toast for 1 minute, stirring well so as to coat the grains.
- Add 200ml water per person and boil the rice for 12 - 15 minutes over low heat, covered. Allow to stand until serving, still covered.
- Meanwhile, crush or mince the garlic. Pat the shrimp dry with kitchen paper, then transfer to a bowl along with the garlic and Mexican-style spices*. Season with salt and pepper, then toss well to combine.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat.
- When the pan is nice and hot, fry the shrimp for 2 minutes per side, then remove from the pan and set aside.
- Chop the onion and dice the tomato in the meantime.
- Heat another drizzle of olive oil in the same pan over medium-high heat and fry the onion for 2 minutes.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer in lycopene!
3
- Stir in the fresh tomato and fry for 2 more minutes, then deglaze with the balsamic vinegar.
- Add the chopped tomatoes and the rest of the sugar, then simmer gently for 5 minutes over low heat.
- Meanwhile, zest the lime and then cut into quarters. Roughly chop the coriander.
- Shortly before serving, juice a quarter of the lime per person into the rice. Add lime zest and coriander as preferred, then fluff through the rice with a fork. Taste and season with salt as needed.
4
- Stir the shrimp into the tomato sauce and season to taste with salt and pepper.
- Serve the rice on plates and top with the shrimp.
- Garnish with any remaining lime wedges.
- Serve the tortilla chips on the side.
