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SuperQuick Lemon-Pepper Shrimp Rolls
15-Min Meal
Quick
New
SuperQuick Lemon-Pepper Shrimp Rolls

with Crispy Roasted Broccoli

5 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

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

Utensils

Baking Sheet
Measuring Spoons
Strainer
Zester
Large Non-Stick Pan
Medium Bowl

Tags

Regional-specialty
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

0.5 unit(s)

Oil

Oil

2 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.13 g

Preparation
1
Prep and roast broccoli

  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • Cut broccoli into bite-sized pieces. 
  • On an unlined baking sheet, arrrange 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).
  • Add lemon juice, half the mustard (use all for 4 servings) and mayo to a medium bowl. 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. Set aside. 

4
Toast buns

  • Meanwhile, halve buns.
  • Once broccoli is tender, toss with lemon zest and set aside. 
  • Arrange buns on the same baking sheet as broccoli, 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. 
  • Divide shrimp-mayo mixture between toasted buns. 
  • Divide shrimp rolls between plates. 

Nutrition per serving

710

kcal

Calories

42

g

Fat

7

g

Saturated Fat

57

g

Carbohydrate

3

g

Sugar

5

g

Dietary Fiber

30

g

Protein

205

mg

Cholesterol

1710

mg

Sodium

0.1

g

Trans Fat

600

mg

Potassium

150

mg

Calcium

4.5

mg

Iron

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