Slow Carb: 15-Minute Shrimp & Roasted Chayote Taco Bowls
with Lime-Spiked Avocado Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
380 /serving
It’s more than low carb, it’s slow carb: the focus is on meat proteins, legumes and vegetables that take longer for the body to process. Raw or cooked, the pale green squash known as chayote brings crispness to the scene. Roasted with Mexican spices, its texture is the perfect foil for garlicky pan-seared shrimp. They land in taco-inspired bowls ruffled with lettuce and tomato, in a luscious avocado vinaigrette.
We will send you:
- 225g Shrimp (BAP-certified)
- 1 Garlic clove
- 1 Lime
- 1 Tomato
- 1 Chayote
- 1 Head of lettuce
- 57g Avocado purée
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Shrimp, Sulphites
You will need:
Large pan (non-stick if possible)
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
3 g
Sodium
1420 mg
Total Carb
21 g
Sugars
7 g
Protein
23 g
Fibre
9 g
Preparation
Roast the chayote
Preheat the oven to 450°F. Peel and medium-dice the chayote. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 7 to 9 min., until crisp-tender.
Mise en place
Meanwhile, cut the tomato into ¼ inch wedges; season with salt. Halve the lettuce lengthwise; thinly slice crosswise. Quarter the lime. Mince the garlic.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with all but a pinch of the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and ⅔ of the garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.
Make the vinaigrette
In a small bowl, combine the juice of 2 lime wedges, 2 tbsp oil (double both for 4 portions), the avocado purée, remaining garlic and spices, and S&P.
Dress the lettuce & serve
In a medium bowl, combine the lettuce and ⅓ of the vinaigrette. Divide the lettuce, chayote and tomato between your bowls. Top with the shrimp. Drizzle with the remaining vinaigrette. Garnish with the remaining lime wedges. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
