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Roasted Shrimp and Avocado Dressing

Roasted Shrimp and Avocado Dressing

with Israeli Couscous and Feta

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It may be spring outside but the bright pink and green colour of this dish screams summer. Roasted shrimp tossed in creamy avocado, cilantro, dill and lime dressing and stirred together with Israeli couscous and cherry tomatoes. You can almost taste the sunshine!

Allergens:Crustacean/CrustacéGlutenMilk

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

¾ cup

Pearl Couscous

(ContainsGluten)

1 unit

Avocado

7 g

Cilantro

113 g

Cherry Tomatoes

7 g

Dill

1 unit

Lime

3 tbsp

Sour Cream

(ContainsMilk)

¼ cup

Feta Cheese

(ContainsMilk)

6 g

Garlic

Not included in your delivery

3 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories760 kcal
Fat43 g
Saturated Fat9 g
Carbohydrate65 g
Sugar5 g
Dietary Fiber11 g
Protein34 g
Cholesterol200 mg
Sodium1580 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.
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, finely chop the dill. Roughly chop the cilantro. Zest then juice the lime. Peel, then mince the garlic. Peel and pit the avocado.

2

Using a fork, mash the avocado in a large bowl until smooth. Add the sour cream, lime juice, dill, half the cilantro and 2 tbsp oil (dbl for 4ppl) to the bowl. Whisk to combine. Season with salt and pepper. Set aside.

3

On a foil-lined baking sheet, toss together the shrimp, tomatoes, lime zest, garlic and 1 tbsp oil (dbl for 4ppl). Season with salt and pepper. Broil shrimp and tomatoes in middle of oven until shrimp turn pink and the tomatoes start to burst, 5-6 min.** (TIP: Keep your eye on them so they don't burn!)

4

Meanwhile, add couscous to the pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. When couscous is tender, drain and rinse under cold water. Return couscous to the same pot.

5

Add half the feta and half the avocado dressing to the large pot with the couscous. Toss to coat.

6

Divide the couscous between plates. Top with the roasted shrimp and tomatoes. Sprinkle over the remaining feta and remaining cilantro. Spoon over the remaining dressing.