Cajun Shrimp Sandwich
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Cajun Shrimp Sandwich

Cajun Shrimp Sandwich

with Spicy Remoulade and Charred Corn Slaw

These Cajun-style shrimp sandwiches deliver on spice and everything nice! With a do-it-yourself spicy remoulade sauce and refreshing sweet corn coleslaw, these filling sandwiches bring the excitement and the heat!

Ingredients: Shrimp • Coleslaw mix (carrot, green cabbage, red cabbage) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Corn • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Lemon • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Parsley • Cajun spice blend (paprika powder, salt, garlic powder, spices, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites).

Tags:
Spicy
Quick
Allergens:
Shrimp
Milk
Soy
Wheat
Mustard
Egg
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

2 unit(s)

Artisan Bun

(Contains Milk, Soy, Wheat May contain Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)

170 g

Coleslaw Cabbage Mix

113 g

Corn Kernels

1 unit(s)

Lemon

7 g

Parsley

90 mL

Dill Pickle, sliced

3 tbsp

Yogurt Sauce

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

1 tbsp

Cajun Spice Blend

(Contains Sulphites May contain Soy, Wheat, Sulphites, Tree nuts, Mustard, Sesame, Triticale, Peanuts, Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories720 kcal
Fat36 g
Saturated Fat6 g
Carbohydrate68 g
Sugar13 g
Dietary Fiber8 g
Protein36 g
Cholesterol195 mg
Sodium2180 mg
Trans Fat0.1 g
Potassium900 mg
Calcium250 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Zester
Small Bowl
Strainer
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Roast corn
1
  • Add corn to an unlined baking sheet, then pat dry with paper towels. Season with salt and pepper.
  • Drizzle 1 tbsp (2 tbsp) oil over corn, then stir to coat.
  • Roast in the middle of the oven, tossing corn halfway through, until dark-brown in spots, 5-6 min.
Prep
2
  • Meanwhile, finely chop parsley.
  • Drain pickles over a small bowl. Finely chop 1 tbsp (2 tbsp) pickles. Set remaining pickles aside.
  • Zest, then juice lemon.
Cook shrimp
3
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper and 2 tsp (4 tsp) Cajun Spice Blend. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
Make coleslaw
4
  • Meanwhile, add half the mustard, half the mayo, 1/2 tbsp (1 tbsp) yogurt sauce, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add cabbage coleslaw mix, corn, diced pickles and parsley to the bowl with dressing. Toss to coat.
Toast buns
5
  • Halve sandwich buns.
  • Arrange buns directly on the top rack of the oven, cut-side up. Toast buns until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Finish and serve
6
  • Combine remaining mayo, remaining yogurt sauce, remaining mustard, remaining Cajun Spice Blend, 1/2 tsp (1 tsp) lemon zest and 1 tsp (2 tsp) pickle brine in another small bowl.
  • Spread remoulade on buns. Stack pickles and shrimp on bottom buns. Close with top buns. (TIP: Add some coleslaw to your sandwich, if desired!)
  • Divide sandwiches and coleslaw between plates.
7

If you've opted to get shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season in the same way the recipe instructs you to season the tilapia. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Follow the rest of the recipe as written.