Smart Togarashi Shrimp and Slaw Bowls

Name: Smart Togarashi Shrimp and Slaw Bowls with Edamame and Guacamole
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 285 g Shrimp; 1 unit(s) Radish; 170 g Coleslaw Cabbage Mix; 56 g Edamame; 1 tbsp Seasoned Rice Vinegar; 1 tbsp Togarashi Spice; 1 tbsp Sesame Oil; 2 tbsp Mayonnaise; 1 unit(s) Lime; 3 tbsp Guacamole; 7 g Black Sesame Seeds; 1 unit(s) Green Onion; ½ tbsp Oil*; ½ tsp Sugar*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Edamame and Guacamole

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This Japanese-inspired shrimp bowl hits all the marks: creamy guacamole, zippy shrimp, and crunchy slaw dotted with toasted sesame seeds!

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: Shrimp • Coleslaw mix (carrot, green cabbage, red cabbage) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Edamame (soy) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Radish • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sesame oil • Green onion • Black sesame seeds • Togarashi spice (dried orange peel, chili powder, black sesame seed, chili flakes, dehydrated red bell pepper, white sesame seed, dried seaweed, ginger powder, silicon dioxide) (sesame).

Tags:

Calorie Smart

•Carb Smart

•Spicy

•Quick

•New

Allergens:

Shrimp

•Soja

•Schwefeldioxide und Sulfite

•Sesamzaad

•Senf

•Egg

The quantities provided above are averages only.

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

Preparation Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

1 unit(s)

Radish

170 g

Coleslaw Cabbage Mix

56 g

Edamame

1 tbsp

Seasoned Rice Vinegar

1 tbsp

Togarashi Spice

1 tbsp

Sesame Oil

2 tbsp

Mayonnaise

1 unit(s)

Lime

3 tbsp

Guacamole

7 g

Black Sesame Seeds

1 unit(s)

Green Onion

Not included in your delivery

½ tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories440 kcal

Fat30 g

Saturated Fat4 g

Carbohydrate22 g

Sugar8 g

Dietary Fiber7 g

Protein26 g

Cholesterol190 mg

Sodium1370 mg

Trans Fat10 g

Potassium650 mg

Calcium200 mg

Iron2.3 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

•Large Bowl

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Strainer

•Whisk

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Add 3 cups (6 cups) water to a small pot. Bring to a boil over high heat.
Meanwhile, cut radish into 1/4-inch half moons.
Thinly slice green onions.
Zest, then juice lime.
Add vinegar, 1/2 tbsp (1 tbsp) lime juice, mayo, half the sesame oil and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
Set aside.

Once water is boiling, add edamame. Cook, stirring occasionally, until bright green and tender, 5-6 min. Drain, then season with salt. Set aside.
Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Sprinkle with Togarashi Spice, then season with salt and pepper.

Heat a large non-stick pan over medium-high heat.
When hot, add sesame seeds to the dry pan. Toast, stirring often, until fragrant, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Add reminaing sesame oil and 1/2 tbsp (1 tbsp) oil to the same pan (used in step 3), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**

Add half the sesame seeds and coleslaw cabbage mix to the large bowl with dressing.
Toss to combine, then set aside.
To a small bowl, add guacamole, lime zest, remaining lime juice and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then whisk to combine.