Hot Cajun-Spiced Shrimp
with Oven-Roasted Sweet Pepper & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
270 /serving
For maximum flavour with minimal grains and dairy, you’ve come to the right recipe. Juicy pink shrimp taste simply sensational thanks to the potent power of sambal oelek and a squirt of lemon set against a backdrop of smoked paprika. Cook them with sliced leeks for a real lip-smacking finish, plus sweet pepper and broccoli, garlicky-hot from the oven.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 15ml Minced garlic
- 200g Broccoli florets
- 75g Sliced leeks
- 1 Lemon
- 1 Sweet pepper
- 15ml Sambal oelek
- 8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Mustard, Shrimp, Sulphites
You will need:
Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
9 g
Saturated Fat
2 g
Sodium
1260 mg
Total Carb
23 g
Sugars
7 g
Protein
28 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve, core and large-dice the sweet pepper. Halve the lemon; juice ½ and quarter the remaining ½.
Roast the vegetables
On a lined sheet pan, toss the broccoli (halve if large) and sweet pepper with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender. In the last 2 min., add ½ the garlic.
Sauté the leeks
Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the leeks and sauté, 3 to 4 min., until tender; season with S&P.
Cook & coat the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of leeks, add the shrimp. Cook, 1 to 2 min. on one side, until partially cooked. Flip and add the sambal oelek and lemon juice (start with ½). Cook, stirring occasionally, 1 to 2 min., until the shrimp* are opaque, cooked through and coated.
Plate your dish
Divide the vegetables and shrimp between your plates. Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
