- Plant-Based Seafood
Beleaf Plant-based Shrimp, 7 Ounce
Enhance your menu with Beleaf Plant-Based Shrimp, a fully cooked, soy-free alternative made with just 7 ingredients. Offering the authentic taste and texture of shrimp, it's perfect for allergen-safe, plant-based dishes. Cater to diverse dietary needs with this convenient, guilt-free option, and satisfy your customers without compromising on flavor.
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Beleaf Plant-based Shrimp, 7 Ounce
Shelf Life
18 mos
Storage
Keep frozen.
Preparation
Fully cooked, simply reheat.
Cooking Method
Pan-fry, Stir Fry, Deep-Fry, Grill
Dietary Preferences & Info
Plant-Based
Vegan
Gluten-Free
Soy-Free
Nut-Free
No Added MSG
Non-GMO
No Trans Fat
No Artificial Flavors
No Preservatives
Vegan Plant-Based Product
Dairy-Free
Egg-Free
Fish-Free
Shellfish-Free
Shelf Life
18 mos
Storage
Keep frozen.
Preparation
Fully cooked, simply reheat.
Cooking Method
Pan-fry, Stir Fry, Deep-Fry, Grill
Dietary Preferences & Info
Plant-Based
Vegan
Gluten-Free
Soy-Free
Nut-Free
No Added MSG
Non-GMO
No Trans Fat
No Artificial Flavors
No Preservatives
Vegan Plant-Based Product
Dairy-Free
Egg-Free
Fish-Free
Shellfish-Free
Allergen Information
Manufactured in a facility that also handles soy and wheat
Tropical Twist Tacos
Shrimp Tacos with Mango Pico De Gallo
Ingredients:
Yield: 4 tacos
|
Beleaf Plant-Based Shrimp
|
1 Package |
| Small corn tortillas | 4 |
| Lime slices | to serve |
| Chopped cilantro | to serve |
| salt and pepper |
Mango Pico:
| ripe mango, finely diced | 1 large |
| bell pepper, finely diced | 1 |
| finely diced red onion | ¼ cup |
| chopped cilantro | 2 tbsp |
| jalapeno, seeded and finely chopped | 1 Optional |
| lime juice | 1 tbsp |
| salt | Pinch |
Step By Step
- Thaw shrimp in the refrigerator overnight or blanch in boiling water for 20 seconds. If blanching make sure to drain excess water before sautéing.
- Mix all ingredients for the mango pico de gallo until well combined.
- Heat a medium skillet over medium heat and add the oil. Add the shrimp and season with a pinch of salt and pepper. Sauté until warmed through on both sides, about 4 minutes.
- Serve on warmed tortillas topped with the mango pico de gallo.
Shrimp Tacos with Mango Pico De Gallo
Ingredients:
Yield: 4 tacos
- Beleaf Plant-Based Shrimp 1 Package
- Small corn tortillas 4
- Lime slices to serve
- Chopped cilantro to serve
- salt and pepper
Mango Pico:
- ripe mango, finely diced 1 large
- bell pepper, finely diced 1
- finely diced red onion ¼ cup
- chopped cilantro 2 tbsp
- jalapeno, seeded and finely chopped 1 Optional
- lime juice 1 tbsp
- salt Pinch
Step By Step
- Thaw shrimp in the refrigerator overnight or blanch in boiling water for 20 seconds. If blanching make sure to drain excess water before sautéing.
- Mix all ingredients for the mango pico de gallo until well combined.
- Heat a medium skillet over medium heat and add the oil. Add the shrimp and season with a pinch of salt and pepper. Sauté until warmed through on both sides, about 4 minutes.
- Serve on warmed tortillas topped with the mango pico de gallo.
Dietary Preferences
Shrimp Tacos with Mango Pico De Gallo
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Connect, Share, and Thrive with Fellow Plant-Based Enthusiasts.
Join the BeLeaf Vegan Community Today!
Be part of the BeLeaf Vegan family and immerse yourself in a community that celebrates plant-based living. Share recipes, discover new vegan products, and be part of the growing movement for a sustainable and compassionate lifestyle.
