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Ready in 15 minutes

Carb-Wise: Garlic-Caper Shrimp

with Blistered Cherry Tomatoes & Crispy-Crunchy Salad

Cooking time

15 minutes




390 /serving

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)
Sheet pan
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
7 g
1630 mg
Total Carb
16 g
5 g
27 g
4 g
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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.
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Mise en place
Meanwhile, zest and juice the lemon. Roughly chop the lettuce, discarding the root end. Mince the garlic. Roughly chop the capers.
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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.
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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.
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Make the salad
Meanwhile, in a large bowl, combine the lettuce, crispy onions, pepitas, vinaigrette and remaining tomatoes.
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Plate your dish
Divide the salad between your plates. Top with the shrimp. Bon appétit!

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