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20 minutes

Carb-Wise: Cajun-Style Shrimp

with Creamy Champagne Vinegar Slaw & Cashews

Cooking time

20 minutes




480 /serving

In bayou country, seafood is a staple of the table. Shrimp takes to our Smoky Cajun seasoning blend like a fish to water, basking in a rustic Southern-inspired mix of smoked paprika with mustardy, savoury and herby flavours. Serve these pink pan-cooked specimens alongside a superb slaw composed of blanched string beans, shredded cabbage and scallions—and give it a creamy dressing cheery with champagne vinegar. Cue up a cashew garnish for some crunch.

We will send you:

  • 285g Shrimp
  • 150g Shredded green cabbage
  • 200g String beans
  • 2 Scallions
  • 60ml Mayonnaise
  • 30ml Champagne vinegar
  • 25g Roasted cashews
  • 8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)

Contains: Eggs, Mustard, Shrimp, Sulphites, Cashews

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
4 g
940 mg
Total Carb
22 g
7 g
25 g
6 g
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Start the slaw
Bring a medium pot of salted water to a boil. In a medium bowl, combine the cabbage, vinegar, mayo and ⅓ of the spices.
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Blanch the string beans
Remove the stem ends of the string beans; cut into thirds on an angle. Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
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Mise en place
Thinly slice the scallions on an angle. Roughly chop the cashews.
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Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through.
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Finish the slaw
Meanwhile, to the bowl of cabbage, add the string beans, scallions and a pinch of salt; toss well.
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Plate your dish
Divide the shrimp and slaw between your plates. Garnish with the cashews. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.