and Feta-Topped Arugula Salad
Juicy shrimp is the star of this show! Sautéed in garlic butter and seasoned with smoked paprika, they're served up with colourful roasted veg and a peppery arugula side salad. Ingredients: Shrimp • Green pepper • Sweet bell pepper • Baby tomatoes • Zucchini • 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
0.5 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
- Cut half the zucchini into 1/4-inch rounds (use whole zucchini for 4 servings).
- Core, then cut peppers into 1/4-inch pieces.
- To an unlined baking sheet, add peppers, zucchini and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 10-12 min, until tender-crisp.
- Halve tomatoes.
- Zest, then juice lemon.
- Roughly chop parsley.
- Peel, then mince or grate the garlic.
- Finely chop chili pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis.)
- Before starting, preheat the oven to 425˚F.
Wash and dry all produce. - 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. (Adjust how much chili pepper to use depending on your preference — use less for milder spice and more if you like heat!)
- Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- 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 the 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.
400
kcal
Calories
25
g
Fat
11
g
Saturated Fat
23
g
Carbohydrate
11
g
Sugar
6
g
Dietary Fiber
26
g
Protein
220
mg
Cholesterol
1060
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
225
mg
Calcium
3
mg
Iron
