Quick Tandoori Shrimp Bowls
with Raita, Kachumber & Cashews
Cooking time
10 minutes
Servings
2/4
Calories
340 /serving
When a hot grill pan meets warm tandoori spices, dinner is lit. Skewers of sizzling shrimp plunk down on an Indian-style cucumber and sweet pepper salad, while nuts boost the keto proteins and raita adds a soothing layer.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 1 Lime
- 2 Cucumbers
- 1 Head of Boston lettuce
- 1 Sweet pepper
- 25g Roasted cashews
- 60g Tzatziki or raita
- 4 Bamboo skewers
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Cashews • Milk • Shrimp
You will need:
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
3 g
Sodium
1540 mg
Total Carb
22 g
Sugars
11 g
Protein
34 g
Fibre
4 g
Preparation
Mise en place
- Place the skewers in a shallow bowl; cover with water.
- Small-dice the cucumbers.
- Halve, core and small-dice the sweet pepper.
- Separate the lettuce leaves; tear the leaves.
- Halve the lime; juice ½ and quarter the remaining ½.
Prepare the shrimp skewers
- Pat the shrimp dry (remove the shells from the tails if desired); rub with the spices and a drizzle of oil.
- Drain the skewers and thread each one with the shrimp, leaving 1-inch free on the bottom.
Cook the shrimp skewers
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the shrimp skewers* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the kachumber salad
- In a large bowl, combine the cucumbers, sweet pepper, lime juice, a drizzle of oil and S&P.
Plate your dish
- Divide the lettuce between your bowls.
- Top with the kachumber salad and shrimp skewers.
- Garnish with the cashews, raita and lime wedges. Bon appétit!
Eat like you're Irish
We’re celebrating St. Patrick’s Day with a limited-time menu inspired by the Emerald Isle—and, yes, there will be potatoes. Think hearty, simple recipes emphasized by fresh, high-quality ingredients. Keep an eye on the menu and be ready to add our St. Paddy’s recipes to your box before they’re gone.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
