Indian-Spiced Shrimp & Creamy Greens
with Lime-spritzed Slaw
Cooking time
20 minutes
Servings
2/4
Calories
420 /serving
Toss a handful of shrimp into a pan until pink and juicy-crisp under a glimmer of Mumbai-inspired spices. Inspired by saag dishes, you’ll wilt down good-for-you greens with cream until mouth-wateringly delicate. A lime-showered slaw is a carb-savvy side for a time-savvy meal.
We will send you:
- 285g Shrimp (BAP-certified)
- 100g String peas (sugar snap peas or snow peas)
- 15ml Minced garlic
- 90g Baby greens (baby spinach or kale)
- 1 Lime
- 150g Shredded cabbage
- 45ml Heavy cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk • Shrimp
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
7 g
Sodium
1150 mg
Total Carb
19 g
Sugars
7 g
Protein
25 g
Fibre
5 g
Preparation
Cook the shrimp & wilt the spinach
- Pat the shrimp dry (remove the shells from the tails if desired).
- Tear the spinach in half.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp*, garlic and spices. Cook, stirring occasionally, 2 to 4 min., until opaque and cooked through.
- Add the spinach and cream.
- Cook, stirring constantly, 1 to 2 min., until the spinach has wilted; season with S&P.
Mise en place
- Meanwhile, remove the stem ends of the string peas; thinly slice crosswise on an angle.
- Juice the lime.
Make the slaw
- In a large bowl, combine the lime juice and 2 tbsp oil (double for 4 portions).
- Add the cabbage, string peas and S&P; toss well.
Plate your dish
- Divide the shrimp, spinach and slaw between your plates. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
