Carb Smart Cumin-Spiced Shrimp
with Roasted Veggies
Mexican flavours star in this vibrant dish. Cumin-spiced shrimp are pan-seared and served over a colourful bed of squash, red bell pepper and cabbage — all topped with feta cheese. A drizzle of creamy avocado aioli lends the dish herbaceous flavours, while toasted pepitas add a subtle crunch throughout.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
1 tbsp
Paprika-Cumin-Garlic Blend
(Contains Sulphites)
1 unit
Avocado
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
160 g
Sweet Bell Pepper
113 g
Green Cabbage, shredded
28 g
Pepitas
¼ cup
Feta Cheese, crumbled
(Contains Milk)
170 g
Sweet Potato
7 g
Cilantro
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2.33 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then cut sweet potato into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Whisk together vinegar, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add cabbage. Season with salt and pepper, then toss to coat. Set aside.
Add peppers, sweet potatoes, half the Paprika-Cumin-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast veggies in the middle of the oven until tender, 14-16 min.
Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then shrimp and remaining Paprika-Cumin-Garlic Blend. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min. ** Season with salt and pepper.
While shrimp cook, peel, pit, then cut avocado into 1/2-inch pieces. Using a fork or potato masher, mash together half the avocado, mayo, cilantro and 1 tbsp water (dbl for 4 ppl) in a medium bowl. Season with salt and pepper.
Divide marinated cabbage between plates. Top with roasted veggies, shrimp and remaining avocado. Sprinkle pepitas and feta over top. Dollop with avocado aioli.
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