SuperQuick Honey-Dijon Shrimp
with Grape-and-Goat Cheese Salad- Shrimp
- Almonds
- Sulphites
- Milk
- Mustard
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Fish
- Tree nuts
- Wheat
- Crustaceans
- Triticale
Zippy honey-mustard sauce pulls double duty in this dinner, as a glaze for pan-fried shrimp and as the base for a tangy salad dressing! Plus, pops of grape combine with creamy goat cheese to pack flavour and texture into the perfect side salad for this meal. Ingredients: Shrimp • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Grapes • Honey • Almonds • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
1 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
113 g
Spring Mix
85 g
Red Grapes
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
2 unit(s)
Honey
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
½ tsp
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add honey and Dijon to a medium bowl. Stir to combine.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove the pan from heat.
- Drizzle three-quarters of the honey-Dijon sauce over shrimp.
- Meanwhile, add vinegar and 1 tbsp (2 tbsp) oil to the bowl with remaining honey-Dijon mixture. Whisk to combine.
- Add spring mix and grapes. Toss to combine, then season with salt and pepper.
- Divide shrimp and salad between plates.
- Sprinkle almonds and goat cheese over salad.
If you've opted for shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season the same way the recipe instructs to season the tilapia.
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.** Proceed with remaining instructions as written.
