avec riz aux oignons verts et légumes sautés
Préparez-vous à du croustillant hautement satisfaisant avec ces crevettes tendres enrobées de noix de coco râpée et de chapelure panko! Aucune étape de friture requise pour ce festin de soir de semaine des plus faciles à préparer! En effet, les crevettes cuiront au four pendant que vous cuisinerez les légumes et le riz. Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Poivron • Riz au jasmin • Bok choy de Shanghai • Sauce aux prunes (eau, sucres (sucre, jus de prune concentré), vinaigre, citrouille, amidon de maïs modifié, huile de soya, ail, piments, sel, huile de canola, jus de citron concentré, extrait d'épices, gomme xanthane, acide acétique, acide citrique, sorbate de potassium, benzoate de sodium) • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Noix de coco râpée • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Oignon vert.
Allergens
Utensils
Tags
Crevettes
285 g
Riz au jasmin
0.75 cup
Poivron
1 unit(s)
Bok choy de Shanghai
1 unit(s)
Shredded Coconut
2 tbsp
Chapelure panko
0.33 cup
Sauce aux prunes
0.25 cup
Sel d’ail
4 g
Green Onion
1 unit(s)
Mayonnaise
2 tbsp
Huile*
1.5 tbsp
Sel*
0.063 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then panko and coconut. Cook for 2-3 min, stirring often, until golden.
- Remove from heat, then transfer coconut-panko mixture to a plate. Set aside to cool.
- Carefully wipe the pan clean.
- To a medium pot, add 1 cup (2 cups) water and half the garlic salt. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Line a baking sheet with parchment paper.
- Using a separate strainer, drain and rinse shrimp. Pat dry with paper towels.
- To a medium bowl, add shrimp and mayo. Season with salt and pepper, then toss to coat.
- Transfer coconut-panko mixture to a zip-top bag. Add shrimp, then toss to coat completely.
- Shake off any excess breading, then, on the prepared baking sheet, arrange shrimp in a single layer.
- Bake in the top of the oven for 8-12 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1-inch pieces.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Thinly slice green onion.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring often, until beginning to soften.
- Add bok choy, then season with remaining garlic salt and pepper. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Transfer veggies to a plate, then cover to keep warm.
- In a small microwavable bowl or small pan over low heat, warm plum sauce. (TIP: Skip this step if you don't want to warm plum sauce.)
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice, veggies and shrimp between plates.
- Drizzle with plum sauce and sprinkle remaining green onions over top.
750
kcal
Calories
28
g
Fat
7
g
Saturated Fat
97
g
Carbohydrate
18
g
Sugar
3
g
Dietary Fiber
29
g
Protein
190
mg
Cholesterol
1680
mg
Sodium
0.1
g
Trans Fat
650
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
