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Paprika-Butter Grilled Shrimp with Basil Aioli

Roasted Squash & Creamy Slaw

Cooking time

25 minutes




670 /serving

Bring an air of Spanish celebration to your dinner table, because these shrimp know how to get any fiesta started. They’re tender, velvety and spiced with a sweet paprika blend that works its magic on the cubes of roasted butternut squash too. For some creamy crunch, whip together a cabbage-and-carrot slaw drenched 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 Red Peppers & Garlic spices (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 large 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 butternut 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 butternut squash roasts, 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 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
Pat the shrimp dry with paper towel and remove the shells from the tails, if desired; season with the remaining spice blend and S&P. In a large grill pan (or large pan, non-stick if possible), heat a drizzle of oil on medium. 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 paprika butter as you’d like; stir well.
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Make the basil aioli & slaw
Roughly chop the basil. In a small bowl, combine the mayonnaise, basil and juice from up to ½ the remaining lime wedges (to taste); season with S&P to taste. Stir well. In a large bowl, combine both types of cabbage with the carrots, ½ the basil aioli and 1 tsp water (double for 4 portions). Toss well.
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Plate your dish
Divide the roasted butternut squash, slaw and shrimp between your plates. Serve the lime wedges and 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.