Pan-Seared Shrimp and Zesty Garlic Drizzle
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Pan-Seared Shrimp and Zesty Garlic Drizzle

Pan-Seared Shrimp and Zesty Garlic Drizzle

with Potato Coins and Citrus Salad

Simple shrimp is brought to life with a zesty garlic drizzle! Paired with a citrus salad and crunchy sunflower seeds, this is a perfect, bright plate for any meal.


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

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

285 g


(Contains Shrimp)

1 tbsp

Montreal Spice Blend

(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

56 g

Spring Mix

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit(s)


2 unit(s)

Russet Potato

1 unit(s)

Garlic, cloves

1 unit(s)


28 g

Sunflower Seeds

Not included in your delivery

0.13 tsp


½ tsp


¼ tsp


3 tbsp



Nutrition Values

Calories710 kcal
Fat41 g
Saturated Fat5 g
Carbohydrate61 g
Sugar10 g
Dietary Fiber8 g
Protein29 g
Cholesterol190 mg
Sodium2120 mg
Trans Fat0.1 g
Potassium1450 mg
Calcium175 mg
Iron4 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Large Bowl


Roast potatoes
  • Cut potatoes into 1/4-inch rounds.
  • Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
  • Season with salt and 1 1/2 tsp (3 tsp) Montreal Steak Spice, then toss to coat.
  • Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Prep orange
  • Meanwhile, cut a piece off the top and bottom ends of orange.
  • Place a flat end on a cutting board, then cut the peel away from top to bottom to expose flesh, turning orange as you go.
  • Place orange on its side and cut into 1/4-inch rounds.
Make zesty garlic drizzle
  • Peel, then mince or grate garlic.
  • Zest, then juice lemon.
  • Add mayo, 1/4 tsp (1/2 tsp) lemon zest, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) 
  • Season with salt and pepper, then stir to combine. 
Cook shrimp
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • Season with salt and 1 tsp (2 tsp) Montreal Steak Spice.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp.
  • Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**

Make salad
  • Meanwhile, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl.
  • Season with salt and pepper, then whisk to combine.
  • Add spring mix and orange rounds, then toss to combine.
Finish and serve
  • Divide citrus salad, shrimp and potato coins between plates. 
  • Dollop zesty garlic drizzle on shrimp
  • Sprinkle sunflower seeds over salad.
Modularity step (under step 4)

If you've opted to get shrimp, using a strainer, drain, rinse and then pat dry with paper towels. Prepare, cook and plate in the same way the recipe instructs you to prepare, cook and plate the tilapia.**