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Sante Fe Shrimp Caesar Salad

with Roasted Sweet Potato & Toasted Pepitas

Cooking time

25 minutes




500 /serving

Caesar salad is a classic for a reason, and while we love the simplicity of the original, what we love more is finding new and exciting ways to optimize it for our clean-eating goals. For tonight’s dish we’ve amped it up with spiced Santa Fe shrimp, sweet roasted sweet potatoes, crunchy pepitas and a hit of citrus to round out the tangy Southwestern flavours. But one thing we haven’t changed is our classic Caesar vinaigrette. Because some things—especially creamy, garlicky, salty things—are sacred.

We will send you:

  • 340g Shrimp (high-protein serving)
  • 200g Diced sweet potatoes
  • 25g Sliced red onions
  • 1 Lime (or lemon)
  • 1 Tomato
  • 1 Head of lettuce
  • 25g Roasted pepitas (pumpkin seeds)
  • 60ml Caesar vinaigrette
  • 10g Marvellous Mexico spice blend (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 seeds, Shrimp

You will need:

Large grill pan (or pan, non-stick if possible)
Sheet pan
Salt & pepper
Parchment paper
Total Fat
31 g
Saturated Fat
4 g
1780 mg
Total Carbs
26 g
10 g
32 g
6 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; 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 once, until browned and tender when pierced with a fork.
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Mise en place
While the sweet potatoes roast, quarter the lime. Roughly chop the lettuce, discarding the root end. Medium-dice the tomato. Place the onions in a bowl of cold water. In a second bowl, combine the vinaigrette and juice from up to ½ the lime wedges (to taste); season with ½ the remaining spice blend and S&P to taste.
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Cook 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 seasoned shrimp* to the pan, in a single, even layer, and cook, 1 to 2 minutes per side, until opaque and cooked through. Transfer to a plate and set aside in a warm spot.
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Make the salad & serve
In a large serving bowl, combine the lettuce, roasted sweet potatoes, tomato, as many of the onions as you’d like (drain before adding) and as much of the vinaigrette as you’d like; toss well. Divide between your plates. Top with the cooked shrimp and roasted pepitas. Garnish with the remaining lime wedges. Bon appétit!

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