Coconut Shrimp & Quinoa Bowl

Name: Coconut Shrimp & Quinoa Bowl with rainbow slaw and sweet chili sauce
Total time: 25 min
Yield: 2
Cuisine: Hawaiian
Ingredients: 60 g Quinoa; 10 g Desiccated coconut; 20 g Salted almonds; 1 piece Onion; 240 g Shrimp; 1 sachet(s) BBQ spice rub; 1 piece Persian cucumber; ½ piece Lime; 1 piece Garlic; 1 sachet(s) Sweet chili sauce; 125 g Baby spinach; 100 g Rainbow slaw mix; 70 g Corn; 1.5 tablespoon Olive oil; to taste [Reduced salt] ketjap manis; 1 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with rainbow slaw and sweet chili sauce

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This recipe provides 253g of vegetables per portion.

Tags:

Calorie Smart

•-30% carbs

•Extra Veggies

•High Protein

Allergens:

Amandelnoten

•Pinda's

•Schaaldieren

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 Time25 minutes

DifficultyEasy

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)2281 kJ

Calories545 kcal

Fat28.8 g

Saturated Fat6.2 g

Carbohydrate38.8 g

Sugar12.7 g

Dietary Fiber10.2 g

Protein29.1 g

Salt1.9 g

Potassium76.3 mg

Calcium13.3 mg

Iron0.2 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.

Utensils

•Tall-Sided Pan

•Pan with Lid

•Salad Bowl

Cooking Steps

Boil plenty of water in a pot or saucepan with lid, and cook the quinoa for 10 - 13 minutes, covered. Add some extra water as needed if the quinoa becomes too dry.
Drain if necessary, then fluff through the quinoa with a fork and set aside until ready to serve.
Heat a clean frying pan over high heat. Toast the desiccated coconut for 1 minute, or until golden-brown, transfer to a big bowl and set aside. Toast the almonds in the same pan for 1 - 2 minutes, then remove and set aside.

Chop the onion into half rings.
Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the shrimp for 3 minutes. Add the BBQ spice rub in the last minute. Transfer the shrimp to the bowl with the coconut and mix well.
Heat a light drizzle of olive oil in another frying pan over medium-high heat and fry the onion for 3 - 4 minutes. Deglaze with ketjap manis to taste.
Meanwhile, dice the cucumber.

Zest the lime, then cut it into 6 wedges.
Crush or mince the garlic.
In a salad bowl, mix the sweet chili sauce with the mayonnaise, garlic, lime zest and the juice of 1 lime wedge per person. Mix well to combine and season to taste with pepper.
Add the quinoa, spinach, onion, cucumber and rainbow slaw mix. Toss well and season with salt and pepper to taste.