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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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
Instructions
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 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, then season with salt and pepper. Toss to coat, then 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 the shrimp and remaining Paprika-Cumin-Garlic Blend. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min. ** Season with salt and pepper.
While the 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 the marinated cabbage between plates. Top with roasted veggies, shrimp and remaining chopped avocado. Sprinkle pepitas and feta over top. Dollop with avocado aioli.
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