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Low carb, ready in 15 min!
Ready in 25 minutes

Santa Fe-Style Shrimp Caesar Salad

with Roasted Sweet Potatoes & Pepitas

Cooking time

25 minutes




600 /serving

Caesar salad is a classic for a reason. While we love the simplicity of the original, what we love even more is finding new and exciting ways to optimize it for our clean-eating goals. So we’ve amped it up with spiced Santa Fe-inspired shrimp (check that ancho pepper spicing!), roasted sweet potatoes, crunchy pepitas and a shot of lime to round out the tangy Southwestern flavours. One thing we haven’t changed is our classic Caesar dressing. Because some things—especially creamy, garlicky, salty things—are sacred.

We will send you:

  • 340g Shrimp (high-protein serving)
  • 200g Diced sweet potatoes
  • 1 Lime
  • 1 Tomato
  • 1 Head of lettuce
  • 25g Roasted pepitas (pumpkin seeds)
  • 60ml Caesar vinaigrette
  • 12g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Eggs, Milk, Mustard, Sesame, Shrimp

You will need:

Grill pan (or large pan, non-stick if possible)
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
5 g
1540 mg
Total Carb
37 g
10 g
32 g
8 g
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Roast the sweet potatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 15 to 18 min., until browned and tender.
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Mise en place
Meanwhile, quarter the lime. Roughly chop the lettuce. Medium-dice the tomato. In a large bowl, make the dressing by combining the juice of up to ½ the lime wedges, the vinaigrette, ½ the remaining spices and S&P.
a picture
Cook the shrimp
Pat the shrimp dry with paper towel and remove the shells from the tails; season with the remaining spices and S&P. In a grill pan (or large pan, non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through.
a picture
Make the salad & serve
To the bowl of dressing, add the lettuce, sweet potatoes and tomato; toss well. Divide the salad between your plates. Top with the shrimp and pepitas. Garnish with the remaining lime wedges. Bon appétit!

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