Rice with shrimps and a fresh salsa
with peanut and coconut topping
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
80 g
Shrimp
(Contains Crustaceans)
75 g
White long grain rice
½ piece
Mango
1 piece
Tomato
½ piece
Garlic
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
5 g
Desiccated coconut
(May be present Tree nuts, Sesame, Peanuts)
5 g
Fresh mint
(May be present Celery)
½ piece
[Persian] cucumber
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
¼ piece
Lime
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic. In a bowl mix the shrimp with a drizzle of olive oil, add the garlic and season to taste with salt and pepper. Leave to marinate until baking.
- Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Dice the tomato, cucumber and the mango. In a bowl mix 2/3 of the mango with the tomato and cucumber, season to taste with salt and pepper.
- In a high-mixing bowl, purée the rest of the mango with a handheld mixer and mix with the mayonnaise. Season to taste with salt and pepper.
Did you know... Mango is one of the best sources of potassium, which helps maintain a healthy blood pressure.You can also find potassium in bananas, salmon, potatoes, broccoli and peanuts.
- Heat a frying pan over medium-high heat. Fry the shrimp for 4 minutes or until done.
- Roughly chop the peanuts.
- Heat another frying pan on medium-high heat and brown the desiccated coconut and chopped peanuts for 2-3 minutes, without oil.
- Finely chop the mint leaves and cut the lime into wedges.
- Serve the shrimp over the rice with the salsa on the side. Top the salsa with the fresh mint for the parents.
- Drizzle over the mango mayonnaise for the children. Add the Korean spice mix to the mango mayonnaise for the parents and drizzle it on top.
- Top with the roasted coconut and peanuts, and serve the lime wedges on the side.