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Carb Smart Cumin-Spiced Shrimp
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Carb Smart Cumin-Spiced Shrimp

Carb Smart Cumin-Spiced Shrimp

with Roasted Veggies

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.

Tags:
Carb Smart
Allergens:
Crustacean/Crustacé
Sulphites
Egg
Mustard
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories760 kcal
Fat54 g
Saturated Fat8 g
Carbohydrate40 g
Sugar11 g
Dietary Fiber14 g
Protein32 g
Cholesterol195 mg
Sodium1370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Paper Towel
Strainer
Whisk
Peeler
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Potato Masher
Medium Bowl

Instructions

Prep and marinate cabagge
1

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.

Roast veggies
2

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.

Toast pepitas
3

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.

Cook  shrimp
4

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.

Make avocado aioli
5

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.

Finish and serve
6

Divide marinated cabbage between plates. Top with roasted veggies, shrimp and remaining avocado. Sprinkle pepitas and feta over top. Dollop with avocado aioli.