Protein Swap | Za’atar-Fried Shrimp
over Tahini Caesar-Dressed Couscous Salad
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
Middle Eastern yum. Sprinkles of za’atar lend shrimp a distinctively sesame-herby-lemony taste profile. Tahini and honey whisked into a classic Caesar dressing unlock extra levels of creaminess. Tender seafood floats over a salad of air-fried radishes and fine-grained couscous.
We will send you:
- 285g Shrimp (BAP-certified)
- 200g Radishes
- 1 Head of curly leaf lettuce
- 45ml Caesar vinaigrette
- 100g Couscous
- 15ml Tahini
- 7g Honey
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Eggs • Milk • Mustard • Sesame • Shrimp • Wheat
You will need:
Large heatproof bowl
Oil
Parchment paper
Salt & pepper (S&P)
Small pot (or kettle)
Air fryer
Total Fat
23 g
Saturated Fat
3 g
Sodium
1390 mg
Total Carb
57 g
Sugars
9 g
Protein
31 g
Fibre
7 g
Preparation
Mise en place
- Preheat the air fryer to 400°F. Lightly oil the basket.
- In a small pot (or kettle), bring 1 cup salted water (double for 4 portions) to a boil.
- Halve the radishes lengthwise (quarter if large). In a small bowl, toss with a drizzle of oil and S&P.
- Separate the lettuce leaves; tear the leaves.
Fry the radishes
- Add the radishes to the air fryer and fry, shaking halfway, 4 to 6 min., until beginning to brown.
Make the vinaigrette
- Meanwhile, in a large bowl, combine the vinaigrette, tahini, honey, 1 tbsp water (double for 4 portions), ⅓ of the za’atar and S&P.
Fry the salmon
- Pat the salmon* dry and rub with a drizzle of oil; season with the remaining za’atar and S&P.
- Place on a small piece of parchment paper in the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
Make the salad
- Meanwhile, in a large heatproof bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min. Fluff the couscous.
- To the bowl of vinaigrette, add the lettuce, couscous and radishes; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the salmon. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
