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SuperQuick Creamy Lemon Shrimp Rolls
15-Min Meal
Very High Fibre
Quick
New
SuperQuick Creamy Lemon Shrimp Rolls

with Roasted Broccoli and Crispy Onions

15 min
Difficulty: 1/3

Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Broccoli • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Lemon • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum).

Allergens

Sulphites
Soy
Mustard
Milk
Wheat
Barley
Egg
May contain traces of allergens
Crustaceans
Gluten
Shrimp
Sesame
Tree nuts
Fish

Tags

Very High Fibre
Quick
Handhelds
New
Ingredients
Shrimp

Shrimp

285 g

Sandwich Bun

Sandwich Bun

2 unit(s)

Mayonnaise

Mayonnaise

4 tbsp

Broccoli

Broccoli

227 g

Crispy Shallots

Crispy Shallots

14 g

Whole Grain Mustard

Whole Grain Mustard

0.5 tbsp

Lemon

Lemon

1 unit(s)

Oil

Oil

2 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and roast broccoli

  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • Cut broccoli into bite-sized pieces. 
  • To an unlined baking sheet, add broccoli, 1/2 tbsp (1 tbsp) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Broil in the middle of the oven for 9-10 min, flipping once halfway through, until tender-crisp. 

2
Make mayo dressing

  • Meanwhile, zest, then juice half the lemon (use all for 4 servings). Cut any remaining lemon into wedges.
  • To a medium bowl, add lemon juice, half the mustard (use all for 4 servings) and mayo. Season with salt and pepper, then stir to combine. Set aside. 

3
Prep and cook shrimp

  • Heat a large non-stick pan over high.
  • Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. 
  • To the hot pan, add 1 tbsp (2 tbsp) oil, then shrimp. Cook for 1-3 min, stirring occasionally, until shrimp just turn pink.**
  • Transfer shrimp to the bowl with mayo dressing. Toss to combine. Set aside. 

4
Toast buns

  • Meanwhile, halve buns.
  • Once broccoli is done, transfer to a plate. Toss with lemon zest and set aside. Cover to keep warm.
  • On the same baking sheet, arrange buns, cut-sides up. Toast for 1-2 min, until golden. (TIP: Keep an eye on them so they don't burn!)

5
Finish and serve

  • Divide broccoli between plates. Sprinkle half the crispy shallots (use all for 4 servings) over top. 
  • Spread shrimp-mayo mixture over bottom buns. Close with top buns. 
  • Divide shrimp rolls between plates. 
  • Serve lemon wedges alongside.

Nutrition per serving

700

kcal

Calories

40

g

Fat

6

g

Saturated Fat

59

g

Carbohydrate

3

g

Sugar

6

g

Dietary Fiber

30

g

Protein

200

mg

Cholesterol

1680

mg

Sodium

0

g

Trans Fat

650

mg

Potassium

150

mg

Calcium

4.5

mg

Iron

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