Carb-Wise: Garlic-Caper Shrimp

with Blistered Cherry Tomatoes & Crispy-Crunchy Salad

Cooking time

15 minutes

Servings

2/4

Calories

390 /serving

Carb-Wise: Garlic-Caper Shrimp

with Blistered Cherry Tomatoes & Crispy-Crunchy Salad

Linger over the gentle contrast of temperatures in this warm, meal-worthy salad. When sautéing shrimp, there are few better companions than garlic, capers and lemon (particularly when you use the zest for some extra zip). Blistered cherry tomatoes spark up both the sauce and salad. It’s assembled from soft leaves of lettuce, crunchy roasted pepitas and crispy onions, dressed with our cold-pressed Italian vinaigrette.

We will send you:

285g Shrimp
140g Cherry tomatoes
1 Garlic clove
1 Lemon
1 Head of lettuce
45ml Cold-pressed Italian vinaigrette
10g Capers
5.5g Crispy onions
25g Roasted pepitas (pumpkin seeds)
8g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley)

Contains: Milk, Shrimp

You will need:

Large pan (non-stick if possible)
Zester
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper

Total Fat
25 g

Saturated Fat
7 g

Sodium
1630 mg

Total Carb
16 g

Sugars
5 g

Protein
27 g

Fibre
4 g

Preparation

Roast the tomatoes

Preheat the oven to 450°F. On a lined sheet pan, toss the tomatoes with a drizzle of oil, ½ the spices and S&P. Roast, 10 to 12 min., until beginning to burst. Keep warm.

Mise en place

Meanwhile, zest and juice the lemon. Roughly chop the lettuce, discarding the root end. Mince the garlic. Roughly chop the capers.

Start the shrimp

In a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp* dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. Cook, 1 to 2 min. per side, until opaque and cooked through.

Finish the shrimp

To the pan of shrimp, add the garlic, capers, lemon zest, lemon juice and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the sauce has slightly reduced. Add ½ the tomatoes and 1 tbsp butter (double for 4 portions). Cook, stirring occasionally, 1 to 2 min., until the butter has melted.