Protein Swap | Grilled Shrimp California Bowls
with Black Garlic & Sesame Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
400 /serving
Fresh, crisp and green, and spotlighting golden-grilled shrimp, these bowls convey the best of coastal cuisine. Kale and cukes make for a refreshing slaw, but it’s the vinaigrette with the mellow taste of aged black garlic (enhanced by lime, maple and sesame) that steals the scene.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Black garlic clove
- 150g Shredded cabbage
- 120g Chopped kale
- 3 Cucumbers
- 1 Lime
- 15ml Maple syrup
- 15ml Toasted sesame oil
- 57g Avocado purée
Contains: Sesame • Shrimp
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
22 g
Saturated Fat
3 g
Sodium
940 mg
Total Carb
30 g
Sugars
13 g
Protein
25 g
Fibre
7 g
Preparation
Grill the salmon
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the salmon* dry and drizzle with ½ the sesame oil; season with S&P.
- Add to the BBQ and grill, 2 to 3 min. per side, until browned and cooked as desired.
Make the vinaigrette
- Meanwhile, mince the black garlic.
- Juice the lime.
- In a small bowl, combine the black garlic, lime juice, maple syrup, remaining sesame oil, 1 tbsp oil (double for 4 portions) and S&P.
Make the slaw
- Thinly slice the cucumbers crosswise.
- In a large bowl, combine the kale, a drizzle of oil and S&P.
- Massage, 1 to 2 min., until softened.
- Add the cabbage, cucumbers, ⅔ of the vinaigrette and S&P; toss well.
Plate your dish
- Divide the slaw between your bowls.
- Top with the salmon and avocado purée.
- Spoon the remaining vinaigrette over the salmon. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
