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20 minutes

Paprika-Butter Grilled Shrimp with Basil Aioli

Roasted Squash & Side Slaw

Cooking time

20 minutes




670 /serving

Bring an air of Spanish celebration to your dinner table tonight with these shrimp. They’re tender, buttery and spiced with a sweet paprika blend that’s simply delicious on the butternut squash too. For some creamy crunch, whip together a cabbage-and-carrot slaw, and drench it in a snappy mayonnaise sauce flavoured with citrus and fresh basil.

We will send you:

  • 340g Shrimp (high-protein serving)
  • 100g Shredded red cabbage
  • 300g Diced butternut squash
  • 100g Shredded green cabbage
  • 15ml Minced garlic
  • 50g Julienned carrots
  • 1 Bunch of basil
  • 1 Lime (or lemon)
  • 60ml Mayonnaise
  • 10g Spanish Stroll spice blend (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, sweet paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Shrimp

You will need:

Large grill pan (or pan, non-stick if possible)
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
49 g
Saturated Fat
11 g
1600 mg
Total Carbs
34 g
14 g
28 g
6 g
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Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, stirring halfway through, until browned and tender when pierced with a fork.
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Mise en place & make the paprika-butter
While the squash cooks, cut the lime into 6 wedges. Pick the basil leaves off the stems, discarding the stems. In a small bowl, heat 2 tbsp butter (double for 4 portions) in the microwave, in 15 second increments, until melted. To the bowl of melted butter, add as much of the garlic as you’d like (add ½ for a milder flavour) and juice from up to ⅓ of the lime wedges (to taste); season with ½ the remaining spice blend and S&P.
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Grill the shrimp
In a large grill pan (or pan, non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with the remaining spice blend and S&P. Add the shrimp* in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Transfer to a large bowl and add as much of the paprika-butter as you’d like; stir to combine thoroughly.
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Make the basil aioli & slaw
Roughly chop the basil. In a small bowl, make the basil aioli by combining the mayonnaise, basil and juice from up to ½ the remaining lime wedges; season with S&P to taste. Stir to combine thoroughly. Transfer ½ the basil aioli to a small bowl and set aside. In a large bowl, combine both the cabbages with the carrots, remaining basil aioli and 1 tsp water (double for 4 portions). Toss well.
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Plate your dish
Divide the finished squash, shrimp and slaw between your plates. Garnish the shrimp with juice from the remaining lime wedges. Serve the remaining basil aioli on the side as a dipping sauce. Bon appétit!

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