Gambas Pil Pil-Inspired Bowls
with Arugula and Feta Side Salad
Our juicy shrimp is the star of the show here. Fried in garlic butter and seasoned with smoked paprika, they're served up with colourful roasted veg and a peppery arugula side salad. They need nothing more than a finishing squeeze of lemon.
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 Shrimp)
100 g
Zucchini
200 g
Green Bell Pepper
2 unit
Garlic, cloves
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
113 g
Baby Heirloom Tomatoes
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
100 g
Feta Cheese, block
(Contains Milk)
160 g
Sweet Bell Pepper
1 unit
Lemon
1 unit
Chili Pepper
56 g
Arugula and Spinach Mix
7 g
Parsley
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F.Wash and dry all produce.Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Halve, then cut half the zucchini into 1/4-inch rounds (whole zucchini for 4 ppl). Core, then cut pepper into 1/4-inch cubes. Add peppers, zucchini and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, if desired, then toss to coat. Roast in the middle of the oven until tender-crisp, 10-12 min.
Halve tomatoes. Zest, then juice lemon. Roughly chop parsley. Peel, then mince or grate garlic. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Whisk together 1/2 tbsp (1 tbsp) oil and vinegar in a medium bowl. Add arugula and spinach mix and tomatoes. Season with salt and pepper, then toss to combine. Set aside.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels.Heat a large non-stick pan over medium-high heat. When hot add 2 tbsp (4 tbsp) butter, then garlic, shrimp, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp chilis. (NOTE: Reference heat guide).Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove the pan from heat. Add half the lemon juice. Stir to combine.
Add roasted veggies, half the parsley and remaining lemon juice to a large bowl. Crumble feta over top, then toss to combine.
Divide salad, roasted veggies and shrimp between plates. Drizzle any remaining sauce from the pan over shrimp. Sprinkle remaining parsley over top.
