with Arugula and Feta Side Salad
Our juicy shrimp is the star of the show here. Fried in garlic butter and seasoned with smoked paprika, they're served up with colourful roasted veg and a peppery arugula side salad. They need nothing more than a finishing squeeze of lemon. Ingredients: Shrimp • Zucchini • Green pepper • Sweet bell pepper • Baby tomatoes • Lemon • Arugula and spinach mix (arugula, spinach) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Parsley • Garlic • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Red chili pepper.
Allergens
Utensils
Tags
Shrimp
285 g
Zucchini
1 unit(s)
Green Bell Pepper
1 unit(s)
Garlic, cloves
2 unit(s)
Balsamic Vinegar
1 tbsp
Baby Tomatoes
113 g
Smoked Paprika-Garlic Blend
6 g
Feta Cheese, crumbled
0.25 cup
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Chili Pepper
1 unit(s)
Arugula and Spinach Mix
56 g
Parsley
7 g
Oil
1 tbsp
Pepper
0.063 tsp
Butter
2 tbsp
Salt
0.063 tsp
- Half, then cut half the zucchini into 1/4-inch rounds (use whole zucchini for 4 servings).
- Core, then cut peppers into 1/4-inch cubes.
- To an unlined baking sheet, add peppers, zucchini and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper if desired, then toss to coat.
- Roast in the middle of the oven until tender-crisp, 10-12 min.
- Halve tomatoes.
- Zest, then juice lemon.
- Roughly chop parsley.
- Peel, then mince or grate the garlic.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis.)
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Heat a large non-stick pan over medium-high.
- When hot add 2 tbsp (4 tbsp) butter, then the garlic, shrimp, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp chili peppers. (NOTE: Reference chili guide.)
- Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove the pan from the heat. Add half the lemon juice. Stir to combine.
- In a medium bowl, whisk together 1/2 tbsp (1 tbsp) oil and half vinegar (use all for 4 servings).
- Add arugula and spinach mix and tomatoes. Season with salt and pepper, then toss to combine.
- Set aside.
- To a large bowl, add cooked veggies, half the parsley and remaining lemon juice.
- Sprinkle feta over top, then toss to combine.
- Divide salad, roasted veggies and shrimp between plates.
- Drizzle any remaining sauce from the pan over shrimp.
- Sprinkle remaining parsley over top.
410
kcal
Calories
25
g
Fat
11
g
Saturated Fat
24
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
27
g
Protein
220
mg
Cholesterol
1070
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
225
mg
Calcium
3
mg
Iron
