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Fresh pre-cut ingredients
20 minutes
Spicy

Smoky Spiced Shrimp

with Almond Rice & Aguachile-Style Salad

Cooking time

20 minutes

Servings

2/4

Calories

980 /serving

This shrimp recipe is a sensational experience—it truly appeals to your senses! You’ll be happily crunching into almonds, nibbling on juicy pink shrimp and refreshing your palate with crisp, cool lettuce and cucumbers with each different mouthful. Your taste buds will be taken with chorizo-inspired spices and a blast of smoky hot sauce, while the citrus and cilantro tones of the salad inspired by aguachile (a fave Mexican seafood dish) balance a full stack supper.

We will send you:

  • 285g Shrimp
  • 1 Bunch of cilantro
  • 2 Cucumbers
  • 1 Lime (or lemon)
  • 90g Sliced radishes
  • 1 Head of lettuce
  • 165g White rice
  • 25g Sliced almonds
  • 15ml Smoked jalapeño hot sauce
  • 9g Churrasco Champ spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, smoked paprika, onion, coriander)

Contains: Milk, Mustard, Shrimp, Almonds

You will need:

Medium pot
Large pan (non-stick if possible)
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
57 g
Saturated Fat
17 g
Sodium
1200 mg
Total Carb
87 g
Sugars
5 g
Protein
32 g
Fibre
8 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Mise en place
Separate the lettuce leaves, discarding the root end; roughly tear any large outer leaves. Finely chop the cilantro leaves and stems. Halve the cucumbers lengthwise; thinly slice into half-moons on an angle.
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Toast the almonds
Heat a large, dry pan (non-stick if possible) on medium. Toast the almonds, stirring occasionally, 3 to 5 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
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Make the aguachile-style salad
Juice the lime. In a large bowl, combine the lime juice, ⅔ of the cilantro, 2 tbsp oil (double for 4 portions) and the hot sauce (add ½ for medium spicy); season with S&P. Add the radishes, cucumbers and lettuce; toss well.
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Cook the shrimp
In the reserved pan, heat a small drizzle of oil and 3 tbsp butter (double for 4 portions) on medium. Pat the shrimp* dry with paper towel; toss with a drizzle of oil, the spices and S&P. Cook in a single layer, 1 to 2 min. per side, until opaque and cooked through.
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Finish & serve
To the pot of rice, add the almonds; season with S&P and stir well. Divide the rice between your plates. Top with the shrimp and spoon any pan sauce over. Garnish with the remaining cilantro. Serve the aguachile-style salad on the side. Bon appétit!

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