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Gambas Pil Pil-Inspired Bowls
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Gambas Pil Pil-Inspired Bowls

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.

Tags:
Quick
Allergens:
Shrimp/Crevettes
Sulphites
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

100 g

Zucchini

200 g

Green Bell Pepper

2 unit

Garlic, cloves

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

113 g

Baby Heirloom Tomatoes

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

100 g

Feta Cheese, block

(Contains Milk)

160 g

Sweet Bell Pepper

1 unit

Lemon

1 unit

Chili Pepper

56 g

Arugula and Spinach Mix

7 g

Parsley

Not included in your delivery

1 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories530 kcal
Fat36 g
Saturated Fat19 g
Carbohydrate23 g
Sugar11 g
Dietary Fiber6 g
Protein31 g
Cholesterol250 mg
Sodium1320 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

Baking Sheet
Measuring Spoons
Zester
Whisk
Medium Bowl
Large Non-Stick Pan
Paper Towel
Strainer
Large Bowl

Instructions

Roast veggies
1

Before starting, preheat the oven to 425˚F.Wash and dry all produce.Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Halve, then cut half the zucchini into 1/4-inch rounds (whole zucchini for 4 ppl). Core, then cut pepper 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.

Prep
2

Halve tomatoes. Zest, then juice lemon. Roughly chop parsley. Peel, then mince or grate garlic. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Toss salad
3

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.

Cook shrimp
4

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 garlic, shrimp, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp chilis. (NOTE: Reference heat guide).Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove the pan from heat. Add half the lemon juice. Stir to combine.

Dress roasted veggies
5

Add roasted veggies, half the parsley and remaining lemon juice to a large bowl. Crumble feta over top, then toss to combine.

Finish and serve
6

Divide salad, roasted veggies and shrimp between plates. Drizzle any remaining sauce from the pan over shrimp. Sprinkle remaining parsley over top.