Shrimp & Roasted Chayote Taco Bowls
with Avocado-Lime Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
400 /serving
Raw or cooked, the pale green squash known as chayote brings crispness to the scene. Roasted with Mexican spices, its texture is the perfect foil for garlicky pan-seared shrimp. They land in taco-inspired bowls ruffled with lettuce and tomato, in a luscious avocado vinaigrette.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Head of lettuce
- 1 Lime
- 1 Garlic clove
- 1 Tomato
- 1 Chayote
- 57g Avocado purée
- 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:
Large pan (non-stick if possible)
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
24 g
Saturated Fat
3 g
Sodium
1460 mg
Total Carb
26 g
Sugars
7 g
Protein
24 g
Fibre
9 g
Preparation
Roast the chayote
- Preheat the oven to 450°F.
- Peel and medium-dice the chayote.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 7 to 9 min., until crisp-tender.
Mise en place
- Meanwhile, cut the tomato into ¼ inch wedges; season with salt.
- Halve the lettuce lengthwise; thinly slice crosswise.
- Quarter the lime.
- Mince the garlic.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with all but a pinch of the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and ⅔ of the garlic.
- Cook, 1 to 2 min. per side, until opaque and cooked through.
Make the vinaigrette
- In a small bowl, combine the juice of 2 lime wedges, 2 tbsp oil (double both for 4 portions), the avocado purée, remaining garlic and spices, and S&P.
Dress the lettuce & serve
- In a medium bowl, combine the lettuce and ⅓ of the vinaigrette.
- Divide the lettuce, chayote and tomato between your bowls.
- Top with the shrimp.
- Drizzle with the remaining vinaigrette.
- Garnish with the remaining lime wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
