Charred shrimp, crunchy slaw, spicy mayo, zesty rice side

≈ $6.34/serving$7.04at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• shrimp350 g
• corn tortilla6 ea
• basmati rice¾ cup
• red cabbage¼ head
• lime2 ea
• mayonnaise3 tbsp
• sriracha1 tbsp
• chili powder1½ tsp
• cumin1 tsp
• cilantro (optional)a handful

Method

1Start the rice

• •Rinse the rice in a fine mesh sieve until the water runs clear.
• •Add the rice to a pot with 1 cup plus 2 tbsp salted water and bring to a boil.
• •Reduce the heat to low, cover, and cook 15 minutes until the grains are tender.
• •Fold in the juice of half of a lime, adding half of the cilantro if desired.

2Slaw & spicy mayo

• •Meanwhile, shred the red cabbage finely.
• •Toss the cabbage with the juice of half of a lime and a pinch of salt.
• •Stir the mayonnaise with the sriracha in a small bowl.

3Sear the shrimp

• •Pat the shrimp very dry.
• •Toss the shrimp with the chili powder and cumin, then season to taste with salt.
• •Sear the shrimp in 1 tbsp oil over high heat, 90 seconds per side, until charred at the edges.

4Warm the tortillas

• •Warm the tortillas in a dry pan, 20 seconds per side.

5Plate

• •Pile the slaw and shrimp into the warm tortillas.
• •Drizzle with the spicy mayo.
• •Garnish with the remaining cilantro if desired.
• •Serve with the remaining lime cut into wedges and the rice on the side.