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Dairy Free
Gluten Free

Peruvian Shrimp with Salsa Criolla

Toasted Coconut Rice & Sautéed Vegetables

Cooking time

30 minutes

Servings

4

Calories

440 /serving

We venture into the culinary traditions of Peru tonight, preparing a succulent seafood dish a la peruana! We start with a bed of cilantro-coconut rice; sautéed bell peppers, mushrooms, onions and garlic come next. Our shrimp are pan-seared, then tossed with a hint of citrus for tangy freshness. Last but certainly not least, a salsa criolla accompanies the shellfish. This fresh relish combines onion, tomato, cilantro and lime for a beautifully fresh garnish.

We will send you:

  • 450g Shrimp
  • 1 Bunch of cilantro
  • 50g Sliced red onions
  • 2 Garlic cloves
  • 1 Lime
  • 2 Tomatoes
  • 1 Bell pepper
  • 225g White button mushrooms
  • 200g White rice
  • 50g Shredded coconut
  • 7g Peruvian shrimp spice blend (oregano, smoked paprika, garlic powder, cumin)

You will need:

Medium pot
Large pan (nonstick if possible)
Zester
Olive oil
Oil
Salt & pepper
Total Fat
15 g
Saturated Fat
8 g
Sodium
650 mg
Total Carbs
55 g
Sugars
6 g
Protein
23 g
Fibres
6 g
Preparation
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Toast the coconut & cook the rice
Heat a medium, dry pot on medium-high. Add the coconut and toast, stirring frequently, 2 to 3 minutes, until golden brown; transfer to a small bowl and set aside. In the same pot, combine the rice, 2 cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, zest and juice the lime. Small dice the tomato and ¼ of the onions. Thinly slice the mushrooms. Halve, core and thinly slice the pepper. Mince the garlic. Roughly chop the cilantro leaves and stems. Pat the shrimp dry with paper towel. In a large bowl, combine the shrimp, ½ the lime zest and ½ the garlic; season with ¾ the spice blend and S&P.
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Cook the vegetables
While the rice continues to cook, in a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the pepper, mushrooms and sliced onions; cook, stirring occasionally, 4 to 6 minutes, until the vegetables begin to brown. Add the remaining garlic; season with the remaining spice blend and S&P. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Make the salsa criolla
While the vegetables cook, in a medium bowl, combine the chopped onions, tomatoes, ⅓ of the cilantro, ½ the lime juice and as much of the remaining lime zest as you’d like; drizzle with olive oil and season with S&P to taste.
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Cook the shrimp
In the reserved pan, heat a drizzle of oil on medium. Add the shrimp* in a single, even layer and cook, 2 to 3 minutes per side, until opaque and cooked through. Add the remaining lime juice to the pan; toss to coat the shrimps thoroughly.
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Finish and serve
To the pot of rice, add the toasted coconut and remaining cilantro; stir to combine. Divide the finished rice between your bowls; top with the vegetables alongside the shrimp. Garnish the shrimp with the salsa criolla. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.