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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!

Tags:Quick
Allergens:Crustacean/CrustacéMilk/LaitEgg/OeufMustard/MoutardeWheat/BléSulphites/Sulfite

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

Canned Corn

7 g

Chives

3 tbsp

Sour Cream

(ContainsMilk/Lait)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, 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
Calories760 kcal
Fat42 g
Saturated Fat12 g
Carbohydrate49 g
Sugar19 g
Dietary Fiber4 g
Protein36 g
Cholesterol225 mg
Sodium1810 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Sheet
Paper Towel
Aluminum Foil
Colander
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.

Drain and rinse corn, then pat dry with paper towels. Heat a large non-stick pan over medium-high heat. When hot, add a quarter of the corn (dbl for 4 ppl) to the dry pan. Season with salt and pepper. Cover and cook, flipping once halfway through cooking, until dark golden-brown, 5-6 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. Add shrimp with half the maple syrup to a foil-lined baking sheet. Season with salt and pepper, then toss to combine.

3

Heat the same pan (from step 1) over medium-high. Add bacon to the dry pan. Sprinkle with half the chili powder (use all for 4 ppl). 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

While the shrimp broils, 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 4 ppl) in a large bowl. Season with salt and pepper.

5

Toss the ciabatta with 1 tbsp oil (dbl for 4 ppl) 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, tomatoes 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.