Surf's Up Shrimp Rolls
with Lemon Mayo & Baby Greens Salad
Cooking time
10 minutes
Servings
4
Calories
630 /serving
Kids can help assemble these supreme seaside sandwiches. Presented on toasted buns, they’re stuffed with tons of zesty pink shrimp and sweet pepper, and cushioned with celery- and citrus-spiked mayo. With a lemony side salad, the table's set in 10 minutes.
We will send you:
- 570g Shrimp (BAP-certified)
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Sweet pepper
- 1 Lemon
- 1 Celery stalk
- 90ml Mayonnaise
- 4 Artisan hamburger buns
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Barley • Eggs • Mustard • Shrimp • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
4 g
Sodium
1640 mg
Total Carb
48 g
Sugars
6 g
Protein
30 g
Fibre
5 g
Preparation
Mise en place
- Juice the lemon.
- Halve, core and small-dice the sweet pepper.
- Halve the celery lengthwise; thinly slice crosswise.
Cook the shrimp & sweet pepper
- Pat the shrimp dry and remove the shells from the tails; season with the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp and sweet pepper. Cook, 1 to 2 min. per side, until the shrimp* are opaque and cooked through and the sweet pepper has softened.
- Transfer to a bowl and reserve the pan.
Make the salad
- In a large bowl, combine the baby greens, ½ the lemon juice, 2 tbsp oil and S&P.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Finish & serve
- In a medium bowl, combine the mayo, celery and remaining lemon juice (start with ½).
- Divide the bun bottoms between your plates.
- Top each bun bottom with the lemon mayo, shrimp, sweet pepper and a bun top.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
