Smart Miso-Honey Shrimp and Salad Greens
with Edamame, Avocado and Crispy Shallots
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Avocado • Spinach • Red cabbage • Edamame (soy) • Rice vinegar (rice vinegar, sugar, salt) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Honey • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Sesame seeds.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
113 g
Baby Spinach
28 g
Spring Mix
56 g
Red Cabbage, shredded
56 g
Edamame
(Contains: Soy)
1 unit(s)
Avocado
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Seasoned Rice Vinegar
(May contain traces of: Soy, Tree nuts, Egg, Milk, Mustard, Fish, Sesame, Wheat)
1 unit(s)
Honey
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Sulphites, Egg, Gluten, Milk, Mustard, Fish, Sesame, Wheat, Crustaceans)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
- To a large bowl, add vinegar, half the honey and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add cabbage and half the sesame seeds. Toss to coat. Set aside.
- Reheat the same pan from step 1 over medium-high.
- While pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, shrimp and edamame. Cook 3-4 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat. Add miso broth concentrate and remaining honey. Set aside.
- Halve, pit, then peel avocado. Cut into 1/2-inch pieces. Season with salt and pepper.
- To bowl of cabbage, add baby spinach and spring mix. Toss to coat.
- Divide salad between plates.
- Top with shrimp and avocado.
- Sprinkle crispy shallots and remaining sesame seeds over top.
