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Low carb, ready in 15 min!
One pot wonder
Ready in 10 minutes

Mediterranean-Style Shrimp

with Zucchini, Sweet Pepper & Feta

Cooking time

10 minutes




360 /serving

Ten minutes to curtain time! These juicy shrimp are ready to take the stage, with just a little encouragement from some Mediterranean-minded ingredients. They simmer to pink perfection in a pan of brightly herbed tomato sauce, joining chopped warm-weather vegetables like zucchini and sweet pepper. For the final act, cubes of feta make a welcome appearance: you’ll scatter the briny white cheese over top right on cue.

We will send you:

  • 340g Shrimp (high-protein serving)
  • 15ml Minced garlic
  • 50g Sliced red onions
  • 1 Sweet pepper
  • 1 Zucchini (green, yellow or heirloom)
  • 200ml Tomato sauce
  • 60g Feta
  • 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)

Contains: Milk, Shrimp

You will need:

Large pan
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
5 g
2090 mg
Total Carb
24 g
11 g
32 g
5 g
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Mise en place
Core and thinly slice the sweet pepper. Halve the zucchini lengthwise; cut into ¼ inch pieces.
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Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Sauté the garlic and onions, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until slightly browned. Add the sweet pepper and ½ the spices. Sauté, 2 to 3 min., until slightly softened.
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Cook the shrimp & make the sauce
To the pan of vegetables, add the shrimp, tomato sauce, 2 tbsp water (double for 4 portions), the remaining spices and S&P; stir well. Cook, partially covered, 2 to 4 min., until the shrimp* are opaque and cooked through and the sauce is heated through.
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Plate your dish
Divide the vegetables, shrimp and sauce between your bowls. Garnish with the cheese. Bon appétit!

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