Hot Cajun-Spiced Shrimp
with Oven-Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
320 /serving
For maximum flavour with minimal grains and dairy, you’ve come to the right recipe. Shrimp and leeks taste sensational thanks to the potent power of sambal oelek and a squirt of lemon set against a backdrop of smoked paprika. Sweet pepper and broccoli come garlicky-hot from the oven.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 15ml Minced garlic
- 75g Sliced leeks
- 1 Head of broccoli
- 1 Lemon
- 1 Sweet pepper
- 15ml Sambal oelek
- 8g Smoky Cajun spices (smoked paprika, mustard, onion powder, garlic powder, oregano, thyme, kosher salt)
Contains: Mustard • Shrimp • Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
10 g
Saturated Fat
2 g
Sodium
1280 mg
Total Carb
31 g
Sugars
10 g
Protein
30 g
Fibre
9 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve, core and large-dice the sweet pepper.
- Halve the lemon; juice ½ and quarter the remaining ½.
Roast the vegetables
- Cut the broccoli head into bite-size florets.
- On a lined sheet pan, toss the broccoli and sweet pepper with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
- In the last 2 min., add ½ the garlic.
Sauté the leeks
- Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the leeks and sauté, 3 to 4 min., until tender; season with S&P.
Cook & coat the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- To the pan of leeks, add the shrimp and cook, 1 to 2 min. on one side, until partially cooked.
- Flip and add the sambal oelek and lemon juice (start with ½).
- Cook, stirring occasionally, 1 to 2 min., until the shrimp* are opaque, cooked through and coated.
Plate your dish
- Divide the vegetables and shrimp between your plates.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
