Protein Swap | Smoky Seared Shrimp with Tomatillo Guacamole
Watermelon Radish Slaw
Cooking time
10 minutes
Servings
2/4
Calories
340 /serving
Best guac on the block! An ingenious mixture of avocado purée, grated tomatillos and lime juice sets the scene for delicately browned shrimp rubbed with a smoked paprika spice blend. It's complete with bright pink pings from a crunchy watermelon radish slaw.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 225g Tomatillos
- 2 Limes
- 1 Watermelon radish
- 150g Shredded cabbage
- 114g Avocado purée
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, laurel bay leaf, lemon oil)
Contains: Shrimp
You will need:
Grater
Oil
Salt & pepper (S&P)
Medium pan (non-stick if possible)
Total Fat
14 g
Saturated Fat
3 g
Sodium
1600 mg
Total Carb
31 g
Sugars
10 g
Protein
28 g
Fibre
10 g
Preparation
Mise en place
- Cut the watermelon radish into matchsticks.
- Remove the husks from the tomatillos; halve, then grate on the cut-sides.
- Juice 1 ½ limes (double for 4 portions); quarter the remaining.
Cook the salmon
- Pat the salmon dry and drizzle with oil; season with ⅔ of the spices and S&P.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the tomatillo guacamole
- Meanwhile, in a medium bowl, combine the tomatillos, avocado purée, ½ the lime juice, the remaining spices and S&P.
Make the slaw & serve
- In a large bowl, combine the cabbage, watermelon radish, remaining lime juice, a drizzle of oil and S&P.
- Divide the tomatillo guacamole between your plates and spread out in a circular motion.
- Top with the salmon and slaw.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
