HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlicky Shrimp
Garlicky Shrimp

Garlicky Shrimp

with Roast Potatoes and Walnut Parsley Pesto

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Garlic and shrimp aren't the only stars for dinner tonight! We've paired them with a DIY walnut and parsley pesto, peppery arugula and roasted potatoes. Your taste buds will be singing on center stage!

Allergens:Crustacean/CrustacéMilkSulphitesTree nuts

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



300 g

Yellow Potato

7 g


56 g

Red Onion, chopped

113 g

Cherry Tomatoes

6 g


56 g

Arugula and Spinach Mix

¼ cup

Parmesan Cheese


1 tbsp

White Wine Vinegar


28 g

Walnuts, chopped

(ContainsTree nuts)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories161 kcal
Energy (kJ)672 kJ
Fat0 g
Saturated Fat0 g
Carbohydrate36 g
Sugar4 g
Dietary Fiber4 g
Protein4 g
Cholesterol0 mg
Sodium19 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.


Meanwhile, roughly chop walnuts. Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 4-5 min. (NOTE: Keep an eye on them so they do not burn!) Remove pan from heat and transfer walnuts to a small bowl. Set aside.


Roughly chop parsley. Peel, then mince or grate garlic. Halve tomatoes. Using a strainer, drain and rinse shrimp, then pat dry with paper towel. Combine parsley, toasted walnuts, Parmesan, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.


Using the same pan, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until golden-brown, 4-6 min. Add tomatoes, shrimp and garlic. Cook, stirring occasionally, until tomatoes soften and shrimp just turns pink, 4-5 min.** Season with salt and pepper. Set aside.


When potatoes are done, transfer to the large bowl with pesto. Add arugula and gently toss together.


Divide potato-arugula salad between plates. Top with shrimp and veggies.