Carb Smart Coconut Shrimp

Name: Carb Smart Coconut Shrimp with Spicy Mayo and Edamame Slaw
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 285 g Shrimp; 56 g Crispy Shallots; 6 tbsp Shredded Coconut; 1 unit(s) Sweet Bell Pepper; 113 g Red Cabbage, shredded; 113 g Edamame; 6 tbsp Spicy Mayo; 1 tbsp Seasoned Rice Vinegar; 1 unit(s) Green Onion; 28 g Peanuts, chopped; ½ tbsp Soy Sauce; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Spicy Mayo and Edamame Slaw

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Protein-rich edamame and crisp bell peppers add fun to every bite of this salad. Top it all off with coconut- and crispy shallot-coated shrimp, garnishes and spicy mayo!

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Ingredients: Shrimp • Sweet bell pepper • Red cabbage • Edamame (soy) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Shredded coconut (white coconut meat, sodium metabisuphite) (sulphites) • Peanuts • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Green onion • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat).

Tags:

Carb Smart

•Spicy

•New

Allergens:

Shrimp

•Wheat

•Sulphites

•Soy

•Egg

•Mustard

•Peanuts

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains: Shrimp)

56 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

6 tbsp

Shredded Coconut

(Contains: Sulphites May contain traces of: Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)

1 unit(s)

Sweet Bell Pepper

113 g

Red Cabbage, shredded

113 g

Edamame

(Contains: Soy)

6 tbsp

Spicy Mayo

(Contains: Egg, Mustard May contain traces of: Egg, Soy, Tree nuts, Fish, Crustaceans, Mustard, Sulphites, Sesame, Milk, Wheat, Gluten)

1 tbsp

Seasoned Rice Vinegar

(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

1 unit(s)

Green Onion

28 g

Peanuts, chopped

(Contains: Peanuts May contain traces of: Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)

½ tbsp

Soy Sauce

(Contains: Soy, Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories800 kcal

Fat64 g

Saturated Fat25 g

Carbohydrate39 g

Sugar15 g

Dietary Fiber9 g

Protein34 g

Cholesterol215 mg

Sodium2060 mg

Trans Fat0.3 g

Potassium1100 mg

Calcium250 mg

Iron4.5 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

•Shallow Dish

•Medium Bowl

•Measuring Spoons

•Strainer

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Large Bowl

•Measuring Cups

•Small Bowl

Cooking Steps

PDF

Reserve half of the crispy shallots for serving.
Crush remaining crispy shallots in their package until broken into small crumbs (or finely chop, if you prefer).
Combine coconut and crushed crispy shallots in a shallow dish.
Core, then cut pepper into 1/8-inch strips.
Thinly slice green onion.
Add 1 tbsp (2 tbsp) spicy mayo to a medium bowl. Set remaining spicy mayo aside to use in step 5.

Line a baking sheet with parchment. (NOTE: For 4 ppl, line two baking sheets.)
Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
Add shrimp to the medium bowl with spicy mayo. Toss to coat each shrimp.
Transfer shrimp to the shallow dish with coconut mixture, then toss to coat each shrimp.

Arrange shrimp on the prepared sheet in a single layer.
Roast in the middle of the oven until shrimp are cooked through, 7-10 min.** (NOTE: For 4 ppl, roast shrimp in the top and middle of the oven, rotating halfway through.)

Meanwhile, heat a large non-stick pan over medium-high heat.
When hot, add edamame and 1/3 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring often, until beginning to brown and water is absorbed, 5-6 min.
Remove from heat, then transfer to a large bowl.

Meanwhile, add peppers, cabbage, vinegar, soy sauce and 2 tbsp (1/4 cup) spicy mayo to bowl with edamame. Season with pepper, then toss to combine.
Reserve remaining spicy mayo in a small bowl for serving.