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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Green Cabbage, shredded
Feta Cheese, crumbled(ContainsMilk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
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.