Smart Ginger-Hoisin Shrimp
with Super Crunch Salad and Peanut-Lime Dressing- Shrimp
- Mustard
- Sesame
- Soy
- Peanuts
- Wheat
- Sulphites
- Sulphites
- Crustaceans
- Egg
- Fish
- Milk
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
Known as the Asian BBQ sauce, hoisin sauce pulls double duty in this recipe to bring subtle sweetness to both sauteed shrimp and peanut-lime dressing! This salad is equal parts exciting and delicious! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
113 g
Spring Mix
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Mini Cucumber
56 g
Carrot, julienned
1 unit(s)
Lime
2 unit(s)
Green Onion
4 tbsp
Hoisin Sauce
(Contains: Sulphites, Crustaceans, Egg, Fish, Milk, May contain traces of allergens, Mustard, Sesame, Soy)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
28 g
Crispy Shallots
(Contains: Wheat)
1 tbsp
Moo Shu Spice Blend
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 tbsp
Seasoned Rice Vinegar
(Contains: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, May contain traces of allergens)
Not included in your delivery
1 tbsp
Oil*
2 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add carrots, vinegar, 1 tbsp (2 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
- Transfer carrots, including liquid, to a large bowl. Set aside in the fridge to cool.
- Add peanut butter packets and 1 cup warm water (same for 4 ppl) to a small bowl to soften.
- Zest, then juice lime.
- Thinly slice cucumber.
- Core, then thinly slice pepper.
- Thinly slice green onions, keeping whites and greens separate.
- Remove peanut butter from bowl and discard water.
- Add peanut butter, half the hoisin sauce, 1 tbsp (2 tbsp) lime juice, and 1/2 tbsp (1 tbsp) oil to the same bowl. Season with salt and pepper. Whisk until smooth.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp, green onion whites and Moo Shu Spice Blend. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove from heat. Add lime zest and remaining hoisin sauce. Season with salt and pepper. Stir to mix.
- Strain and discard all pickling liquid from carrots. Add peppers, spring mix, cucumbers and peanut-lime dressing to carrots. Toss to coat.
- Divide salad between plates.
- Top with shrimp.
- Sprinkle crispy shallots and remaining green onions over top.
