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Dinner to lunch

Dinner + Lunch Combo: Lemon-Garlic Shrimp

in Pitas with Roasted Peppers + with Crudités & Labneh Dip

Cooking time

35 minutes




310 /serving

Cook once, eat twice! With our Dinner + Lunch Combo recipe option, you’ve got the evening covered plus all the ingredients set to go for a midday meal the next day. Crunchy, minty, creamy and zesty, this double recipe has it all. The secret sauce is a lemon-packed labneh dip that smooths the way for delicate sautéed shrimp. For dinner, tuck them into warm pitas with crisp chunks of cuke and serve roasted sweet peppers on the side. Come lunchtime, arrange them with freshly cut veggies on a mezze plate brightened with fresh mint and our Zested Peppers spices. ***Lunch cooking time: 10 min. Calories: 250/serving. **Nutritional facts: Total fat: 5 g | Saturated fat: 2 g | Sodium: 860 mg | Total carb: 29 g | Sugars: 5 g | Protein: 22 g | Fibre: 3 g. *See below for dinner nutritional facts.

We will send you:

  • 450g Shrimp
  • 1 Bunch of mint
  • 2 Garlic cloves
  • 3 Cucumbers
  • 1 Lemon
  • 1 Onion (or shallot)
  • 3 Sweet peppers
  • 90g Radishes
  • 75ml Labneh
  • 4 Pita
  • 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)

Contains: Milk, Sesame, Shrimp, Sulphites, Wheat

You will need:

Large pan (non-stick if possible)
2 Sheet pans
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
5 g
Saturated Fat
2 g
850 mg
Total Carb
43 g
13 g
24 g
6 g
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Mise en place
Preheat the oven to 450°F. Zest and juice the lemon. Thinly slice 1 cucumber (double for 4 dinner portions) into rounds. Core and thinly slice the sweet peppers. Peel and slice the onion into ¼ inch rounds. Mince the garlic. Pick the mint leaves off the stems. In a small bowl, make the labneh dip by combining the labneh, lemon zest, ½ the lemon juice, ⅓ of the garlic and a drizzle of olive oil; season with S&P. Set the remaining cucumbers, ½ the mint, ½ the labneh dip and a large handful of the sweet peppers aside in the fridge for lunch.
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Roast the vegetables
On a lined sheet pan, toss the sweet peppers and the onion with a drizzle of oil, ½ the spices and S&P. Arrange in a single layer and roast, 10 to 12 min., flipping halfway, until softened. Set the remaining spices aside for lunch.
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Lunch: Make the pita chips
Cut ½ the pita into wedges. On a second lined sheet pan, toss the pita wedges with a drizzle of olive oil and S&P. Arrange in a single layer and bake, 4 to 6 min., flipping halfway, until golden brown and crispy. Once cooled, store at room temperature in an airtight container and set aside for lunch.
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Cook the shrimp
Pat the shrimp dry with paper towel and remove the shells from the tails; season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the shrimp* in a single layer and cook, 1 to 2 min. per side, until opaque and cooked through. Add the remaining lemon juice and toss well. Set ½ the shrimp aside in the fridge for lunch.
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Dinner: Toast the pita & serve
Halve the remaining pita and dampen them with a few drops of water. Toast directly on an oven rack, 1 to 2 min., until warm, soft and pliable. Open and fill each pita with the shrimp, labneh dip, cucumber and mint. Divide the pita and roasted vegetables between your plates. Bon appétit!
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Lunch: Finish & serve
When you’re ready for lunch, quarter the remaining cucumbers lengthwise. Quarter the radishes. Finely chop the remaining mint. In a large bowl, combine the radishes, cucumbers, remaining sweet peppers, remaining shrimp and mint with a drizzle of olive oil; season with the remaining spices and S&P. Divide the pita chips, vegetables and shrimp between your plates. Place the remaining labneh dip in 2 small bowls and serve on the side. Bon appétit!

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