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Maple Shrimp and Chili Bacon

Maple Shrimp and Chili Bacon

with Spinach and Arugula Salad

20-MIN MEAL
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Get ready for a Canadian summer-inspired 20-minute dinner! Maple Shrimp and Sticky Chili Bacon top this tasty sweet corn and tender baby green salad. Finish it off with a drizzle of everyone's favourite creamy ranch!

Allergens:Crustacean/CrustacéMilk/LaitEgg/OeufSulphites/SulfiteMustard/MoutardeWheat/Blé

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

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

100 g

Bacon Strips

56 g

Corn Kernels

7 g

Chives

3 tbsp

Sour Cream

(ContainsMilk/Lait)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

½ tsp

Chili Powder

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

2 tbsp

Maple Syrup

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

80 g

Roma Tomato

113 g

Arugula and Spinach Mix

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate45 g
Sugar17 g
Dietary Fiber3 g
Protein33 g
Cholesterol235 mg
Sodium1770 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Sheet
Paper Towel
Strainer
Aluminum Foil
Measuring Spoons
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high.Wash and dry all produce. Heat a large non-stick pan over medium-high heat. When pan is hot, add corn to the dry pan. Season with salt and pepper. Cover and cook, flipping once halfway through cooking, until dark golden-brown, 4-5 min. Transfer to a plate.

2

While the corn cooks, cut the bacon into 1/2-inch pieces. Drain, then pat the shrimp dry with paper towels. On a foil-lined baking sheet, toss shrimp with half the maple syrup. Season with salt and pepper.

3

When the corn is done cooking, add the bacon to the same dry pan. Sprinkle over half the chili powder (use all for 4ppl). Cook, stirring often, until crispy, 4-5 min.** Transfer to a paper towel-lined plate. While the bacon cooks, broil shrimp in the middle of the oven, until they just turn pink, 5-6 min.***

4

Halve, then cut the ciabatta into 1/2-inch pieces. Thinly slice the chives. Roughly chop the tomato. Whisk together the sour cream, vinegar, chives, mayo and 1/4 tsp sugar (dbl for 4ppl) in a large bowl. Season with salt and pepper and set aside.

5

Toss the ciabatta with 1 tbsp oil (dbl for 4ppl) on another baking sheet. Broil in the bottom of the oven until golden brown and crisp, 3-4 min. Season with salt and pepper.

6

Drizzle the remaining maple syrup over the shrimp. Add the arugula and spinach mix, tomato and croutons to the large bowl with the dressing. Toss to combine. Divide the salad between plates. Top with charred corn, chili bacon and shrimp.