Shrimp and Veggie Jumble Salad
with Arugula and Feta Side Salad
Our juicy shrimp is the star of the show here. Fried in garlic butter and seasoned with smoked paprika, it's served up with colourful roasted veg and a peppery arugula side salad. It needs nothing more than a finishing squeeze of lemon.
Ingredients: Shrimp • Zucchini • Green pepper • Sweet bell pepper • Baby tomatoes • Lemon • Arugula and spinach mix (arugula, spinach) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Parsley • Garlic • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Red chili pepper.
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.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 unit(s)
Zucchini
1 unit(s)
Green Bell Pepper
2 unit(s)
Garlic, cloves
1 tbsp
Balsamic Vinegar
(Contains Sulphites May contain Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
113 g
Baby Tomatoes
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Chili Pepper
56 g
Arugula and Spinach Mix
7 g
Parsley
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Pepper*
2 tbsp
Butter*
(Contains Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Half, then cut half the zucchini into 1/4-inch rounds (use whole zucchini for 4 servings).
- Core, then cut peppers into 1/4-inch cubes.
- To an unlined baking sheet, add peppers, zucchini and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper if desired, then toss to coat.
- Roast in the middle of the oven for 10-12 min, until tender-crisp.
- Halve tomatoes.
- Zest, then juice lemon.
- Roughly chop parsley.
- Peel, then mince or grate the garlic.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis.)
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Heat a large non-stick pan over medium-high.
- When hot add 2 tbsp (4 tbsp) butter, then the garlic, shrimp, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp chili peppers. (NOTE: Like things spicy? Add more chili peppers!)
- Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove the pan from the heat. Add half the lemon juice. Stir to combine.
- In a medium bowl, whisk together 1/2 tbsp (1 tbsp) oil and half vinegar (use all for 4 servings).
- Add arugula and spinach mix and tomatoes. Season with salt and pepper, then toss to combine.
- Set aside.
- To a large bowl, add cooked veggies, half the parsley and remaining lemon juice.
- Sprinkle feta over top, then toss to combine.
- Divide salad, roasted veggies and shrimp between plates.
- Drizzle any remaining sauce from the pan over shrimp.
- Sprinkle remaining parsley over top.
