Gambas Pil Pil-Inspired Bowls
with Arugula and Feta Side Salad
Our juicy shrimp is the star of the show here. Fried in garlic butter and seasoned with smoked paprika, they're served up with colourful roasted veg and a peppery arugula side salad. They need nothing more than a finishing squeeze of lemon.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Jumbo Shrimp
(Contains: Shrimp)
1 unit(s)
Zucchini
1 unit(s)
Green Bell Pepper
2 unit(s)
Garlic, cloves
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
113 g
Baby Heirloom Tomatoes
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
100 g
Feta Cheese, block
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Chili Pepper
56 g
Arugula and Spinach Mix
7 g
Parsley
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Half, then cut half the zucchini into 1/4-inch rounds (whole zucchini for 4 ppl).
- Core, then cut peppers into 1/4-inch cubes.
- Add peppers, zucchini and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper if desired, then toss to coat.
- Roast in the middle of the oven until tender-crisp, 10-12 min.
- Halve tomatoes.
- Zest, then juice lemon.
- Roughly chop parsley.
- Peel, then mince or grate the garlic.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
- Whisk together 1/2 tbsp (1 tbsp) oil and vinegar in a medium bowl.
- Add arugula and spinach mix and tomatoes. Season with salt and pepper, then toss to combine.
- Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Heat a large non-stick pan over medium-high heat.
- When hot add 2 tbsp (4 tbsp) butter, then the garlic, shrimp, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp chili peppers (NOTE: Reference chili guide)
- Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove the pan from the heat. Add half the lemon juice. Stir to combine.
- Add cooked veggies, half the parsley and remaining lemon juice to a large bowl.
- Crumble feta over top, then toss to combine.
- Divide salad, roasted veggies and shrimp between plates.
- Drizzle any remaining sauce from the pan over shrimp.
- Sprinkle remaining parsley over top.
