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shrimp veggie tahini plate final

Shrimp and Veggie Tahini Plate


Course Main Course
Cuisine Japanese, Mediterranean
Keyword shrimp and veggie, tahini
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
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)

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

    toss shrimp with sirarcha and olive oil
  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. 

    saute garbanzo beans
  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. 

    add cauliflower and evoo to garbanzo bean pan
  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. 

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

    add shrimp to cauliflower pan and stir
  7. in a medium mixing bowl, combine, lettuce, avocado and tomato. season with salt to taste. 

    combine lettuce tomato and avocado
  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! 

    top view shrimp veggie tahini plate