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Sesame-Soy Asian Shrimp Salad

Sesame-Soy Asian Shrimp Salad

with Sweet Peppers

Custom recipe
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This bountiful salad is built on classic Asian flavours like soy, sesame and everyone's favourite chili sauce: sriracha!

Tags:VeggieSpicyQuick
Allergens:Crustacean/CrustacéSulphites/SulfiteSesame/SésameSoy/SojaWheat/BléMustard/MoutardePeanut/Cacahuète

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

113 g

Baby Spinach

2 tsp

Sriracha

1 tbsp

Seasoned Rice Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 unit

Garlic, cloves

160 g

Sweet Bell Pepper

2 tbsp

Hoisin Sauce

(ContainsSesame/Sésame, Soy/Soja, Mustard/Moutarde)

170 g

Carrot

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

Not included in your delivery

½ tsp

Sugar*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories370 kcal
Fat17 g
Saturated Fat2.5 g
Carbohydrate31 g
Sugar17 g
Dietary Fiber6 g
Protein28 g
Cholesterol180 mg
Sodium1820 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
Utensilsarrow down iconarrow down icon
Box Grater
Peeler
Large Non-Stick Pan
Paper Towel
Strainer
Large Bowl
Whisk
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

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.

4

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.

5

Add spinach, carrots and peppers to the bowl with vinaigrette. Toss to combine.

6

Divide salad between plates. Top with shrimp. Sprinkle peanuts over top.