Carb Smart Cumin-Spiced Shrimp
with Roasted Veggies- Crustacean/Crustacé
- Sulphites
- Egg
- Mustard
- Milk
Mexican flavours star in this vibrant dish. Cumin-spiced shrimp are pan-seared and served over a colourful bed of squash, red bell pepper and cabbage — all topped with feta cheese. A drizzle of creamy avocado aioli lends the dish herbaceous flavours, while toasted pepitas add a subtle crunch throughout. Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
285 g
Shrimp
(Contains: Crustacean/Crustacé)
1 tbsp
Paprika-Cumin-Garlic Blend
(Contains: Sulphites)
1 unit
Avocado
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
160 g
Sweet Bell Pepper
113 g
Green Cabbage, shredded
28 g
Pepitas
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
170 g
Sweet Potato
7 g
Cilantro
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
2.33 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then cut sweet potato into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Whisk together vinegar, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add cabbage. Season with salt and pepper, then toss to coat. Set aside.
Add peppers, sweet potatoes, half the Paprika-Cumin-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast veggies in the middle of the oven until tender, 14-16 min.
Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then shrimp and remaining Paprika-Cumin-Garlic Blend. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min. ** Season with salt and pepper.
While shrimp cook, peel, pit, then cut avocado into 1/2-inch pieces. Using a fork or potato masher, mash together half the avocado, mayo, cilantro and 1 tbsp water (dbl for 4 ppl) in a medium bowl. Season with salt and pepper.
Divide marinated cabbage between plates. Top with roasted veggies, shrimp and remaining avocado. Sprinkle pepitas and feta over top. Dollop with avocado aioli.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the vibrant mix of flavors and textures, with some suggesting adding lime or extra spices for more zing.
- Ease of prep: Quick to prepare with simple steps, though a few found it took longer than expected or made many dishes.
- Suggestions: Consider adding cumin if missing from the spice blend; roast veggies longer for better tenderness.
- Portions: Some found it surprisingly filling, while others wished for more veggies, especially cabbage and sweet potato.
- Avocado: Use lemon instead of water in the aioli; ensure avocados are ripe before making the dish.
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