Peanuts

Sesame

Shrimp

Sulphites

Wheat

Dinner to lunch

Ready in 25 minutes

Preparation Time

<strong>Shellfish</strong>

Cook once, eat twice! With our Dinner + Lunch Combo recipe option, you’ve got the evening covered plus all the ingredients set to go for a midday meal the next day. Season your shrimp with our Savoury Seoul-Style spices and toss them on a sheet pan to transform into pink curls of pleasure. For supper, enjoy them with Asian greens that were roasted alongside, over scallion-dotted quinoa. A delectable vinaigrette of peanut butter, soy and lime gets drizzled over top. Lunchtime reassembles key parts into a substantial salad with baby greens, cabbage and apples—dressed for peanut-tinged success.

***Lunch cooking time: 5 min. Calories: 480/serving. **Nutritional facts: Total fat: 19 g | Saturated fat: 2.5 g | Sodium: 1660 mg | Total carb: 52 g | Sugars: 11 g | Protein: 30 g | Fibre: 8 g. *See below for dinner nutritional facts.

Dinner lunch comboshrimp peanut vinaigrette - Extra large standard

Dinner lunch comboshrimp peanut vinaigrette - Extra large 2x

Dinner lunch comboshrimp peanut vinaigrette - Large standard

Dinner lunch comboshrimp peanut vinaigrette - Large 2x

Dinner lunch comboshrimp peanut vinaigrette - Medium standard

Dinner lunch comboshrimp peanut vinaigrette - Medium 2x

Dinner lunch comboshrimp peanut vinaigrette - Small standard

Dinner lunch comboshrimp peanut vinaigrette - Small 2x

Dinner lunch comboshrimp peanut vinaigrette - Thumbnail standard

Dinner lunch comboshrimp peanut vinaigrette - Thumbnail 2x

Baby greens (lettuce mix, baby spinach, kale or arugula)

Shredded red cabbage

Scallions

Lime

Asian greens (yu choy or gai lan)

Diced apples

Soy sauce (low sodium)

Brown sugar

Peanut butter

Red & white quinoa

Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)

Classic

Dinner + Lunch Combo: Shrimp & Peanut Vinaigrette

Medium pot

Strainer

Sheet pan

Salt & pepper (S&P)

Parchment paper

Preheat the oven to 450&amp;deg;F. Remove the root ends of the &lt;strong&gt;scallions&lt;/strong&gt;; thinly slice, separating the white bottoms and green tops. Using a strainer, rinse the &lt;strong&gt;quinoa&lt;/strong&gt;. In a medium pot, heat a drizzle of &lt;strong&gt;oil&lt;/strong&gt; on medium-high. Saut&amp;eacute; the &lt;strong&gt;white bottoms of the scallions&lt;/strong&gt;, 30 sec. to 1&amp;nbsp;min., until fragrant. Add the &lt;strong&gt;quinoa&lt;/strong&gt;, &lt;strong&gt;2 cups water&lt;/strong&gt; (double for 4&amp;nbsp;dinner/lunch portions) and a pinch of &lt;strong&gt;salt&lt;/strong&gt;; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Add &lt;strong&gt;⅓ of the spices&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Fluff and keep warm. Set &lt;strong&gt;&amp;frac12; the green tops of the scallions&lt;/strong&gt; and &lt;strong&gt;&amp;frac12; the quinoa&lt;/strong&gt; aside in the fridge.

Dinner + Lunch Combo: Shrimp & Peanut Vinaigrette - Step #1 Cook the quinoa

Cook the quinoa

Meanwhile, remove the bottom inch of the &lt;strong&gt;gai lan &lt;/strong&gt;stems. On a lined sheet pan, toss with a drizzle of &lt;strong&gt;oil&lt;/strong&gt;, &lt;strong&gt;&amp;frac12; the remaining spices&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Roast, 5 to 7 min., until beginning to brown.

Dinner + Lunch Combo: Shrimp & Peanut Vinaigrette - Step #2 Start the gai lan

Start the gai lan

Meanwhile, juice the &lt;strong&gt;lime&lt;/strong&gt;. In a small bowl, combine &lt;strong&gt;1 tbsp water&lt;/strong&gt;, &lt;strong&gt;1 tbsp oil&lt;/strong&gt; (double both for 4 dinner/lunch portions), the &lt;strong&gt;peanut butter&lt;/strong&gt;, &lt;strong&gt;lime juice&lt;/strong&gt;, &lt;strong&gt;soy sauce&lt;/strong&gt;, &lt;strong&gt;sugar&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Set &lt;strong&gt;&amp;frac12; the peanut vinaigrette&lt;/strong&gt; aside in the fridge.

Dinner + Lunch Combo: Shrimp & Peanut Vinaigrette - Step #3 Make the peanut vinaigrette

Make the peanut vinaigrette

Pat the &lt;strong&gt;shrimp&lt;/strong&gt; dry with paper towel (remove the shells from the tails if desired); season with the &lt;strong&gt;remaining spices&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. When the gai lan is beginning to brown, remove from the oven and add the &lt;strong&gt;shrimp&lt;/strong&gt;. Roast, flipping halfway, 5 to 7 min., until the shrimp* are cooked through and the gai lan is tender. Set &lt;strong&gt;&amp;frac12;&amp;nbsp;the shrimp&lt;/strong&gt; aside in the fridge.

Dinner + Lunch Combo: Shrimp & Peanut Vinaigrette - Step #4 Finish the gai lan & roast the shrimp

Finish the gai lan &amp; roast the shrimp

Divide the &lt;strong&gt;quinoa&lt;/strong&gt; between your plates. Top with the &lt;strong&gt;shrimp&lt;/strong&gt; &lt;strong&gt;and&lt;/strong&gt; &lt;strong&gt;gai lan&lt;/strong&gt;. Drizzle with the &lt;strong&gt;peanut vinaigrette&lt;/strong&gt;. Garnish with the &lt;strong&gt;green tops of the scallions&lt;/strong&gt;. Bon app&amp;eacute;tit!

Dinner + Lunch Combo: Shrimp & Peanut Vinaigrette - Step #5 Dinner: Plate your dish

Dinner: Plate your dish

In a large bowl, combine the &lt;strong&gt;baby greens&lt;/strong&gt;, &lt;strong&gt;cabbage&lt;/strong&gt;, &lt;strong&gt;apples&lt;/strong&gt;, and &lt;strong&gt;reserved quinoa and shrimp&lt;/strong&gt;. Divide the &lt;strong&gt;salad&lt;/strong&gt; between your bowls. Drizzle with the &lt;strong&gt;reserved peanut vinaigrette&lt;/strong&gt;. Garnish with the &lt;strong&gt;reserved green tops of the scallions&lt;/strong&gt;. Bon&amp;nbsp;app&amp;eacute;tit!

Dinner + Lunch Combo: Shrimp & Peanut Vinaigrette - Step #6 Lunch: Make the salad & serve