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Carb Smart Cumin-Spiced Shrimp

Carb Smart Cumin-Spiced Shrimp

with Roasted Veggies

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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/CrustacéSulphitesEggMustardMilk

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

1 tbsp

Paprika-Cumin-Garlic Blend

(ContainsSulphites)

1 unit

Avocado

2 tbsp

Mayonnaise

(ContainsEgg, Mustard)

160 g

Sweet Bell Pepper

113 g

Green Cabbage, shredded

28 g

Pepitas

¼ cup

Feta Cheese, crumbled

(ContainsMilk)

170 g

Sweet Potato

7 g

Cilantro

1 tbsp

White Wine Vinegar

(ContainsSulphites)

Not included in your delivery

2.33 tbsp

Oil*

¼ tsp

Salt and Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Large Bowl
Paper Towel
Strainer
Whisk
Peeler
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Potato Masher
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

6

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