Pan-Seared Shrimp and Zesty Garlic Sauce
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Pan-Seared Shrimp and Zesty Garlic Sauce

Pan-Seared Shrimp and Zesty Garlic Sauce

with Potato Coins and Citrus Salad

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

Ingredients: Russet potato • Shrimp • Oranges • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Sunflower seeds • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic.

Tags:
Quick
Allergens:
Shrimp
Mustard
Egg

The quantities provided above are averages only.

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
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(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

Mayonnaise

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

1 unit(s)

Lemon

2 unit(s)

Russet Potato

1 unit(s)

Garlic, cloves

1 unit(s)

Orange

28 g

Sunflower Seeds

Not included in your delivery

½ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

3 tbsp

Oil*

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Nutrition Values

Calories710 kcal
Fat41 g
Saturated Fat5 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber8 g
Protein32 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.

Utensils

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

Cooking Steps

Roast potatoes
1
  • 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 Spice Blend, 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
2
  • 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 sauce
3
  • 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
4
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and Montreal Spice Blend. 
  • Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat.
Make salad
5
  • 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
6
  • Divide citrus salad, shrimp and potato coins between plates. 
  • Dollop zesty garlic sauce on shrimp. 
  • Sprinkle sunflower seeds over salad.
7

If you've opted to get shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and Montreal Spice Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat.