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One pot

Shrimp over Spiralized Sweet Potato ‘Pasta’

with Cherry Tomatoes & Kale

Cooking time

15 minutes




300 /serving

We love our spiralized vegetables, and we hope to impart that love to you with tonight’s sweet potato, cooked as a healthy alternative to refined wheat pasta. As bright in flavour as it is in colour, this dish features a generous serving of pan-seared shrimp, juicy cherry tomatoes, wilted kale and a splash of lemon juice for good measure. Garnish with basil and let the wonderful aromas fill the air.

We will send you:

  • 340g Shrimp (High-protein serving)
  • 140g Cherry tomatoes
  • 50g Sliced red onions
  • 1 Bunch of basil
  • 15ml Minced garlic
  • 1 Lemon
  • 100g Chopped kale
  • 100g Spiralized sweet potatoes
  • 5g Sweet potato ‘pasta’ spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Shrimp, Sulphites

You will need:

Large pan (non-stick if possible)
Salt & pepper
Total Fat
12 g
Saturated Fat
2 g
1110 mg
Total Carbs
24 g
7 g
28 g
5 g
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Cook the shrimp
In a large 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 ½ the spice blend and S&P. Add the 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. Reserve the pan.
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Mise en place
While the shrimp cooks, halve the tomatoes. Juice the lemon.
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Cook the vegetables
In the reserved pan, heat a drizzle of oil on medium. Add the onions and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sweet potatoes and cook, stirring occasionally, 2 to 3 minutes, until beginning to soften. Add the tomatoes, kale and as much of the lemon juice as you’d like; season with the remaining spice blend and S&P. Cook, stirring frequently, 3 to 4 minutes, until the tomatoes have softened and the kale has wilted.
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Finish & serve
To the pan of vegetables, add the shrimp and ½ the basil (pick the leaves off the stems and tear with your hands before adding). Toss to combine and season with S&P to taste. Divide the finished shrimp and vegetables between your plates. Garnish with the remaining basil (roughly chop before adding). Bon appétit!

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