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Broiled Garlic and Herb Butter Shrimp

Broiled Garlic and Herb Butter Shrimp

with Parmesan Toast and Baby Kale Cucumber Salad

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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!

Allergens:Crustacean/CrustacéMilk/LaitWheat/Blé

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Shrimp

(ContainsCrustacean/Crustacé)

12 g

Garlic

113 g

Baby Kale

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

132 g

Mini Cucumber

4 unit

Ciabatta Roll

(ContainsWheat/Blé)

7 g

Parsley

1 unit

Lemon

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

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
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Strainer
Baking Sheet
Measuring Spoons
Silicone Brush
Large Bowl
Whisk
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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