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Spicy Shrimp Laksa

Spicy Shrimp Laksa

in Coconut Curry with Noodles and Snap Peas
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
830 kcal
Protein
: 
35g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Shrimp
  • Wheat
  • Soy
  • Sesame
  • Soy
  • Tree nuts
  • Sulphites
  • Mustard
  • Triticale
  • Milk
  • Peanuts
  • Wheat
  • May contain traces of allergens
  • Egg
  • Gluten
  • Fish
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

1 unit(s)

Shallot

113 g

Snow Peas

1 unit(s)

Lime

7 g

Cilantro

1 unit(s)

Coconut Milk

10 g

Indian Spice Mix

(May be present: Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)

200 g

Chow Mein Noodles

(Contains: Wheat May be present: Egg, Gluten)

1 tbsp

Chili-Garlic Sauce

(May be present: Sesame, Soy, Tree nuts, Sulphites, Mustard, Milk, Wheat, Egg, Gluten, Fish, Crustaceans)

2 tbsp

Soy Sauce

(Contains: Wheat, Soy May be present: Sesame, Sulphites, Mustard, Milk, Egg, Fish, Crustaceans)

Calories830 kcal
Fat40 g
Saturated Fat34 g
Carbohydrate81 g
Sugar10 g
Dietary Fiber5 g
Protein35 g
Cholesterol185 mg
Sodium1590 mg
Potassium800 mg
Calcium150 mg
Iron8.5 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.
•Large Pot
•Measuring Cups
•Strainer
•Large Non-Stick Pan
•Measuring Spoons

Cooking Steps

1

Add 10 cups water to a large pot. Cover and bring to a boil over high heat. Trim, then cut snap peas in half. Zest, then juice half the lime (dbl for 4ppl). Cut remaining lime into wedges. Peel, then thinly slice shallot. Roughly chop (or tear) cilantro.

2

Using a strainer, drain shrimp, then pat dry with paper towels.

3

Add noodles to the pot of boiling water. Cook, until tender, 2-3 min. Drain and rinse noodles under warm water. Return noodles to the same pot. Set aside.

4

Heat a large non-stick pan medium heat (NOTE: Use a large pot for 4ppl). When hot, add 1 tbsp oil (dbl for 4ppl), then shallot and Indian spice. Cook, stirring often, until fragrant, 1-2 min. Add coconut milk, soy sauce and 1 cup water (dbl for 4ppl). Bring to a boil over high heat.

5

Reduce heat to medium. Add shrimp and snap peas to pan with laksa. Cook, stirring occasionally, until cooked through, 3-4 min.** Stir in lime zest, lime juice and half the cilantro.

6

Divide noodles and shrimp laksa between bowls. Sprinkle over remaining cilantro. Squeeze over a lime wedge and top with as much chili-garlic sauce as desired.

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