Broiled Garlic and Herb Butter Shrimp

Broiled Garlic and Herb Butter Shrimp

with Parmesan Toast and Baby Kale Cucumber Salad

Read more

Garlic and shrimp aren't the only stars of this dish. We've paired it with a Parmesan toast and baby kale cucumber salad. Your tastebuds will be singing!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g



12 g


113 g

Baby Kale

¼ cup

Parmesan Cheese


132 g

Mini Cucumber

4 unit

Ciabatta Roll


7 g


1 unit


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

3 tbsp

Unsalted Butter*


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories510 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate50 g
Sugar2 g
Dietary Fiber4 g
Protein30 g
Cholesterol210 mg
Sodium1490 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Baking Sheet
Measuring Spoons
Silicone Brush
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat your broiler to and wash and dry all produce. Juice lemon. Thinly slice cucumber. Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.


Toss shrimp with 1 tbsp oil on a baking sheet. Season with salt and pepper. Broil in middle of oven, until shrimp just turns pink, 5-6 min.


While shrimp broils, halve ciabatta, then brush cut sides with 1 tbsp oil. Arrange cut side-up on a baking sheet then sprinkle over Parmesan and half the parsley. Toast in the top of the oven until lightly golden, 2-3 min. (TIP: Keep an eye on your ciabatta so that it does not burn!). Cut toasts diagonally into triangles.


While ciabatta toasts, whisk together half the lemon juice, 1/2 tsp sugar and 2 tbsp oil in a large bowl. Season with salt and pepper. Add baby kale and cucumber. Toss together.


Heat a large non-stick pan over medium heat. When hot, add 3 tbsp butter and garlic. Cook, swirling the pan often, until fragrant, 1 min. Remove from heat. Add shrimp and remaining lemon juice. Stir to coat.


Divide shrimp and garlic-butter sauce between bowls. Sprinkle over remaining parsley. Serve kale salad and Parmesan toast on the side, for dipping!