This bountiful salad is built on classic Asian flavours like soy, sesame and everyone's favourite chili sauce: sriracha!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Seasoned Rice Vinegar(ContainsSulphites/Sulfite)
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Sweet Bell Pepper
Hoisin Sauce(ContainsSesame/Sésame, Soy/Soja, Mustard/Moutarde)
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Peel, then coarsely grate carrot. Core, then cut pepper into 1/4-inch slices.
Heat a large non-stick pan over medium-high heat. While pan heats, drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with pepper. When hot, add half the sesame oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
Add garlic, sriracha, half the soy sauce and half the hoisin sauce (use all for 4 ppl) to the pan with shrimp. Cook, stirring often, until sauce is mostly absorbed, 1-2 min. Transfer to a plate to cool.
Add vinegar, remaining soy sauce, remaining sesame oil and 1/2 tsp sugar (dbl both for 4 ppl) to a large bowl. Whisk until sugar dissolves.
Add spinach, carrots and peppers to the bowl with vinaigrette. Toss to combine.
Divide salad between plates. Top with shrimp. Sprinkle peanuts over top.