Mexican-Inspired Shrimp
with fragrant coriander-lime rice & tortilla chips4.0(347)
Calories
:
802 kcalProtein
:
23.4g proteinTotal
:
25 minutesDifficulty
:
MediumAllergens:
- Schaaldieren
- Selderij
- May contain traces of allergens
Garlic has had many uses throughout history besides cooking; in ancient Egypt, for example, it was believed to have medicinal and magical properties – and was even used as a form of currency!
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
(May be present: Selderij)
½ sachet(s)
Mexican-style spices
¼ pack
Chopped tomatoes
¼ piece
Lime
1.5 teaspoon
Smoked paprika
½ piece
Bell pepper
40 g
Sweet chilli tortilla chips
Not included in your delivery
½ tablespoon
[Plant-based] butter
200 milliliters
Water for the rice
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3355 kJ
Calories802 kcal
Fat28.9 g
Saturated Fat7.1 g
Carbohydrate109.1 g
Sugar19.2 g
Dietary Fiber10.6 g
Protein23.4 g
Salt2 g
Potassium566.7 mg
Calcium34.5 mg
Iron0.9 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
•Pan with Lid
•Bowl
•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.
- Pour in the water (see pantry for amount).
- Boil the rice for 12 - 15 minutes over low heat, covered. Allow to stand until serving, still covered.
2
- Meanwhile, crush or mince the garlic.
- Pat the shrimp dry with kitchen paper and transfer to a bowl, along with the Mexican-style spices* and the garlic.
- Season with salt and pepper, then toss well to combine.
*Take care, this ingredient is spicy! Use as preferred.
3
- 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 3 minutes, then remove from the pan and set aside.
- Meanwhile, chop the onion.
- Dice the tomato and the bell pepper.
4
- Heat another drizzle of olive oil in the same pan over medium-high heat. Fry the onion and the bell pepper for 2 minutes.
- Stir in the fresh tomato and the smoked paprika, then fry for 2 more minutes.
- Deglaze with the balsamic vinegar.
- Add the chopped tomatoes and the rest of the sugar, then simmer gently for 5 minutes over low heat.
5
- Meanwhile, zest the lime and then cut into quarters.
- Roughly chop the coriander.
- Shortly before serving, squeeze a quarter lime per person directly into the rice.
- Add some lime zest and coriander as preferred, then fluff through the rice with a fork. Taste and season with salt as needed.
6
- 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.
