Hawaiian Garlic Shrimp Bowls
with Edamame and Avocado- Crevettes
- Blé
- Soya
- Noix de cajou
- Oeuf
- Moutarde
- Gluten
- Peut contenir des traces d’allergènes
- Oeuf
- Lait
- Moutarde
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
- Crustacés
- Poisson
- Noix
- Triticale
Ingrédients
285 g
Crevettes
(Contient: Crevettes)
½ tasse(s)
Boulgour
(Contient: Blé Peut contenir : Gluten)
1 pièce(s)
Coupe d'ananas en cubes
56 g
Edamames
(Contient: Soya)
7 g
Coriandre
1 pièce(s)
Gousses d'ail
56 g
Noix de cajou
(Contient: Noix de cajou Peut contenir : Oeuf, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Blé)
2 cs
Mayo épicée
(Contient: Oeuf, Moutarde Peut contenir : Gluten, Lait, Sésame, Soya, Sulfites, Blé, Crustacés, Poisson)
1 cs
Farine tout usage
(Contient: Blé Peut contenir : Gluten, Oeuf, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Crustacés, Poisson, Noix)
4 g
Paprika fumé
(Peut contenir : Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Blé, Noix, Triticale)
½ cs
Vinaigre de riz assaisonné
(Peut contenir : Oeuf, Lait, Moutarde, Sésame, Soya, Blé, Poisson, Noix)
Pas inclus dans votre livraison
½ cc
Sucre*
1.5 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Instructions
- Before starting, wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop cilantro.
- Drain pineapples over a medium bowl, reserving 1/2 tbsp (1 tbsp) pineapple juice. Discard of any remaining pineapple juice.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan, add edamame and 3 tbsp (6 tbsp) water. Cook for 5-6 min, stirring occasionally, until water has evaporated. Season with salt and pepper.
- Remove from heat.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1/2 tbsp ( 1 tbsp) oil. Season with salt and pepper.
- Add edamame, pineapple and half the cilantro, then toss to coat.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- In a large zip top bag, combine Smoked Paprika and cornstarch.
- Add shrimp, then shake to coat.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then shrimp, garlic and half the cashews. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. **
- Fluff bulgur with a fork, then stir in remaining cashews, remaining cilantro and reserved pineapple juice (from step 2).
- Divide bulgur between bowls. Top with shrimp.
- Drizzle spicy mayo over shrimp, then top with salsa.
