Sesame-Soy Asian Shrimp Salad
with Sweet Peppers
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
(Contains Soy, Wheat)
Sweet Bell Pepper
(Contains Soy, Sesame, Mustard)
Not included in your delivery
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.