Protein Swap | Quick Shrimp & Cauliflower Fried 'Rice' Traybake
with Sesame-Peanut Chili Crisp
Cooking time
15 minutes
Servings
2/4
Calories
700 /serving
The key to a successful chili crisp: heat the oil to the smoking point, pour it over peanuts, sesame seeds and chili flakes, and then spoon out the sizzle. The lucky recipients are tender shrimp and sheet pan fried rice, with cauliflower grains instead of starchy carbs.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 2 Scallions
- 200g Diced carrots
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Minced garlic
- 25g Chopped peanuts
- 150g Green peas
- 15ml Toasted sesame oil
- 2g Chili flakes
- 9g Black & white sesame seeds
Contains: Peanuts • Sesame • Shrimp
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot
Total Fat
50 g
Saturated Fat
7 g
Sodium
1010 mg
Total Carb
36 g
Sugars
13 g
Protein
32 g
Fibre
11 g
Preparation
Roast the salmon & make the cauliflower fried rice
- Preheat the oven to 450°F.
- In a medium bowl, combine the cauliflower rice, carrots a drizzle of oil and S&P.
- Pat the salmon dry; season with S&P.
- Arrange the salmon*, cauliflower rice and carrots on a lined sheet pan and bake, 6 to 10 min., until cooked through.
- Add the peas and roast, 1 to 2 min., until warmed through.
Mise en place
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the sesame-peanut chili crisp
- In a small bowl (stainless if possible), combine the peanuts, garlic, white bottoms of the scallions, chili flakes, sesame seeds and S&P.
- In a small pot, heat the sesame oil and ¼ cup oil (double for 4 portions) on medium-high.
- Cook, stirring often, 3 to 4 min., until the oil begins to shimmer (right before smoking).
- Carefully pour the oil over the peanut mixture; stir well.
Plate your dish
- Divide the cauliflower rice and salmon between your plates.
- Spoon the sesame-peanut chili crisp over the salmon.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
