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SuperQuick Lemon-Pepper Shrimp

SuperQuick Lemon-Pepper Shrimp

with Yogurt Sauce and Garden Salad
4.5(74)
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Calories
660 kcal
Protein
31g protein
Difficulty
Easy
Allergens:
  • Shrimp
  • Soy
  • Sulphites
  • Milk
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Gluten
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

285 g

Shrimp

(Contains: Shrimp)

¾ cup

Basmati Rice

(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)

7.5 g

Vegetable Stock Powder

(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

3 tbsp

Yogurt Sauce

(Contains: Milk)

½ tbsp

Red Wine Vinegar

(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

1 tbsp

Garlic Puree

(Contains: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg, May contain traces of allergens)

1 unit(s)

Tomato

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

56 g

Spring Mix

3 g

Lemon-Pepper Seasoning

(Contains: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts, May contain traces of allergens)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

2 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories660 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate70 g
Sugar4 g
Dietary Fiber3 g
Protein31 g
Cholesterol215 mg
Sodium1870 mg
Trans Fat0.4 g
Potassium450 mg
Calcium225 mg
Iron2.5 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.
Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Large Bowl
Whisk

Cooking Steps

Cook rice
1
  • Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
  • Wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, stock powder and 1 tbsp (2 tbsp) butter.
  • Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
  • Remove from heat. Set aside, still covered.
Cook shrimp
2
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with half the Lemon-Pepper Seasoning (use all for 4 servings) and salt.
  • Heat a large non-stick pan over medium.
  • When hot, add 1 tbsp (2 tbsp) oil, then shrimp and garlic puree. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
  • Remove from heat, then cover to keep warm.
Prep
3
  • Core, then chop tomato into 1/2-inch pieces.
Make salad
4
  • To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
  • Add tomatoes, spring mix and feta. 
  • Toss to combine just before serving.
Finish and serve
5
  • Fluff rice with a fork.
  • Divide shrimp, rice and salad between plates.
  • Serve yogurt sauce alongside or drizzle over top.
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