Shrimp and Veggie Tahini Plate

This Shrimp and Veggie Tahini plate combines Japanese and Mediterranean flavors. It is light, flavorful and packed with protein.

The miso-jalapeno tahini gives it a little kick while the greens balance it out. The avocado brings the  healthy fats and the shrimp brings the protein.

BON APPETIT INSPIRATION

This recipe was inspired by Bon Appetit. (click here to view the original recipe). I added shrimp for that extra boost of protein and changed many other things to make it a bit more healthy. Bon Appetit had corn in the original recipe and I have heard so many bad things about corn that I can’t bring myself to eat it on a regular basis. I subbed out the corn with a half-head of cauliflower.

GLUTEN-FREE & VEGETARIAN OPTION

This recipe is gluten-free and can easily be vegetarian by leaving out the shrimp. You could sub in Tofu or leave as is. Either way you slice it, this recipe is packed with flavor and has a unique flavor profile.

MISO – JALAPENO TAHINI

The tahini can be made up to a day before and stored in the fridge in an airtight container. I made it about an hour before I was planning on starting the rest of the recipe just to get that portion out of the way. I had never bought (or seen) actual Miso so I was unsure of where to buy it. Who knew that miso is an actual paste! I found it at 99 Ranch here in San Diego but I am sure you can find it at any international market. Click here for the different types of miso and when to use them! 

Hope you enjoy this light and unique dish as much as we did!

Products I love to use when making this dish:

Cuisinart Food Processor

Calphalon Saute Pan

Oxo Peeler (for ginger)

Hamilton Beach Can Opener

Print

Shrimp and Veggie Tahini Plate

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

 

Course: Main Course

Cuisine: Japanese, Mediterranean

Keyword: shrimp and veggie, tahini

Servings: 4

Ingredients

• 1.25 lbs shrimp, peeled and deveined
• 1/2 tbsp chili powder
• 3 tbsp extra virgin olive oil, divided (evoo)
• 2 tsp minced garlic
• 1 can garbanzo beans, drained and rinsed
• 1/2 head cauliflower, chopped
• 10 oz cherry tomatoes, halved
• 1-2 avocados, cubed
• 3.5 cups small lettuce leaves
• salt (to taste)

TAHINI

• 1 3/4 inch piece of ginger, peeled and sliced
• 2 small Jalapenos, de-seeded and chopped
• 2 tsp minced garlic
• 3/4 cup packed, cilantro leaves
• 1/3 cup lime juice
• 1/3 cup tahini
• 1 1/2 tbsp miso (soybean paste)
• salt (to taste)

TOPPING

• crumbled feta and lime wedges

Instructions

1. Make Tahini - in a small food processor (click here for my fav) puree ginger, jalapenos, garlic, cilantro, lime juice, tahini, miso and 3 tbsp water until smooth. add salt to taste. transfer to a small bowl or tupperware. (this can be made in advance, store in the fridge in airtight container)

   

2. in a small bowl, toss shrimp with chili powder and set aside

   

3. over medium high heat, heat 2 tbsp evoo and add garlic for about 30 seconds. add garbanzo beans and let cook for 3-4 minutes WITHOUT FLIPPING. 

   

4. add 1 tbsp of evoo and cauliflower to saute pan with garbanzo beans. cover and toss occasionally for another 6 minutes or until cauliflower starts to become translucent. 

   

5. while cauliflower/garbanzo beans are cooking, lightly spray another saute pan with cooking spray and cook shrimp for 3 minutes over medium-high heat. Flipping halfway through. 

   

6. add shrimp to cauliflower/garbanzo saute pan and stir. remove from heat. 

   

7. in a medium mixing bowl, combine, lettuce, avocado and tomato. season with salt to taste. 

   

8. SERVE: on a plate or bowl, spread tahini on bottom. Top with lettuce/veggie mixture, then with shrimp/cauliflower mixture and crumbled feta. serve with a lime wedge.  enjoy!