Quick Tandoori Shrimp Flatbreads
with Crunchy Salad & Raita
Cooking time
15 minutes
Servings
4
Calories
550 /serving
Your helpers can take care of the cold stuff, like tossing together a refreshing salad with crisp radishes and lime juice. You’ll take care of searing the shrimp with Indian spices. Together you’ll swoosh raita over warm naan, for supper in 15 minutes.
We will send you:
- 570g Shrimp (BAP-certified)
- 200g Radishes
- 1 Lime
- 1 Head of curly leaf lettuce
- 120g Garlic-cucumber yogurt (raita)
- 4 Naan
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Milk • Shrimp • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Whisk
Total Fat
18 g
Saturated Fat
4 g
Sodium
2030 mg
Total Carb
64 g
Sugars
7 g
Protein
33 g
Fibre
5 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Thinly slice the radishes.
- Halve the lime; juice ½ and quarter the remaining ½.
- Roughly chop the lettuce.
Toast the naan
- Toast the naan directly on an oven rack, 2 to 3 min., until warmed through.
Cook the shrimp
- Meanwhile, pat the shrimp dry and remove the shells from the tails; rub with the spices, a drizzle of oil and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
- In a large bowl, whisk the lime juice, 2 tbsp oil and S&P.
- Add the lettuce and radishes; toss well.
Plate your dish
- Divide the naan between your plates.
- Spread with the raita.
- Top with a spoonful of the salad and the shrimp.
- Garnish with the lime wedges.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
