Smoky Orange Butter Shrimp & Veggie Traybake
with Honey-Drizzled Sweet Potato Wedges
Cooking time
25 minutes
Servings
4
Calories
450 /serving
Open the oven, and put sheet pan simplicity on show for the family. The biggest star (or littlest!) are juicy pink curls of shrimp tossed in butter infused with a sunny Southwestern-inspired combo of fresh-squeezed Cara Cara orange and smoky-sweet spices. They share a baking tray with chunks of zucchini and leafy greens that don’t take long to soften. A second tray is loaded with wedges of sweet potatoes temptingly treated to garlic and honey.
We will send you:
- 450g Shrimp (BAP-certified)
- 900g Sweet potatoes
- 120g Baby greens (baby spinach or kale)
- 3 Garlic cloves
- 3 Green zucchini
- 1 Cara Cara orange
- 14g Honey
- 16g From Baja to Cuba spices (brown sugar, smoked paprika, oregano, cumin, onion, garlic, kosher salt)
Contains: Milk, Shrimp, Sulphites
You will need:
2 Sheet pans
Oil
4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
16 g
Saturated Fat
8 g
Sodium
980 mg
Total Carb
59 g
Sugars
18 g
Protein
22 g
Fibre
9 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Mince the garlic. Place the honey pouch in a bowl of hot water to soften. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 22 to 24 min., until browned and tender. In the final 5 min., add ½ the garlic and drizzle with the honey; toss well.
Mise en place
Meanwhile, halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle. Juice the orange. In a small bowl, microwave the orange juice and 4 tbsp butter, in 15 sec. increments, until melted. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp, orange-butter mixture, the remaining garlic, ½ the remaining spices and S&P.
Roast the traybake
On a second lined sheet pan, toss the zucchini with a drizzle of oil, the remaining spices and S&P. Roast, 4 to 6 min., until beginning to soften. Remove from the oven, flip and add the shrimp. Roast, 2 min., until partially cooked. Remove from the oven and add the spinach; stir well. Roast, 2 to 3 min., until the shrimp* are opaque and cooked through, the zucchini has softened and the spinach has wilted.
Plate your dish
Divide the sweet potatoes and traybake between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
