Protein Swap | Santorini Grilled Shrimp
over Charred Pepper Greek Salad
Cooking time
10 minutes
Servings
2/4
Calories
430 /serving
Pink and juicy on the inside, barbecue-crisped on the outside, this shrimp would be right at home in Greece. To complete your low-carb, high-energy plates, grilled and raw veggies makes for an intriguing take on Greek salad, pumped with crumbled feta and fresh mint.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Cubanelle pepper
- 3 Cucumbers
- 14g Mint
- 200g Mini sweet peppers
- 30ml Apple cider vinegar
- 60g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk, Shrimp, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
28 g
Saturated Fat
7 g
Sodium
1420 mg
Total Carb
19 g
Sugars
7 g
Protein
28 g
Fibre
6 g
Preparation
Grill the salmon
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the salmon* dry and drizzle with oil; season with ½ the spices and S&P.
- Add to the BBQ and grill, 2 to 3 min. per side, until browned and cooked as desired.
- Transfer to a plate.
Make the vinaigrette
- Meanwhile, pick the mint leaves off the stems; tear the leaves.
- In a large bowl, combine the vinegar, mint, 2 tbsp oil (double for 4 portions) and S&P.
Grill the peppers
- In a large bowl, combine both types of peppers, a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ and grill, 2 to 3 min. per side, until softened.
- Transfer to a cutting board and thinly slice crosswise, discarding the stems and seeds.
Make the salad & serve
- Thinly slice the cucumbers crosswise.
- To the bowl of vinaigrette, add both types of peppers, the cucumbers and cheese; toss well.
- Divide the salad between your plates.
- Top with the salmon. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
