Slow Carb: Crispy Coconut Shrimp over Simmered Mexican Lentils
Lime-Drenched Chayote Salad
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Toasting coconut is a little detail that gives this dish an extra lift. It’s a garnish for plump pan-seared shrimp presented over simmered red lentils deeply tasty with poblano pepper, garlic and chili-laced spices. To bring in some zing, the wonderfully crisp qualities of chayote are showcased in a salad with fresh cilantro and plenty of lime juice.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Garlic cloves
- 1 Bunch of cilantro
- 1 Lime
- 1 Poblano pepper (or green pepper)
- 1 Chayote
- 25g Shredded coconut
- 200g Red lentils
- 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:
Oil
Medium pot
Large pan (non-stick if possible)
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
9 g
Sodium
1310 mg
Total Carb
81 g
Sugars
6 g
Protein
46 g
Fibre
18 g
Preparation
Mise en place
Mince the garlic. Peel and cut the chayote into matchsticks (or halve and thinly slice). Halve, core and medium-dice the poblano. Roughly chop the cilantro leaves and stems. Juice the lime.
Cook the lentils
In a medium pot, heat a drizzle of oil on medium-high. Add the garlic, lentils, poblano and ⅔ of the spices. Sauté, 1 to 2 min., until fragrant. Add 3 cups water (double for 4 portions); bring to a boil. Reduce the heat to low and simmer, stirring occasionally, 12 to 16 min., until most of the liquid has been absorbed and the lentils have softened; season with S&P. Add ½ the lime juice and ½ the cilantro.
Toast the coconut
Meanwhile, heat a large, dry pan (non-stick if possible) on medium. Add the coconut and toast, stirring often, 1 to 2 min., until lightly golden and fragrant. Transfer to a bowl and reserve the pan.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
In a medium bowl, combine the chayote, remaining lime juice and cilantro, a drizzle of oil and S&P.
Plate your dish
Divide the lentils between your bowls. Top with the shrimp. Garnish with the coconut. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
