Spicy Basil Pesto & Garlic Shrimp
with Cheesy Panko-Crusted Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
Watch our Mediterranean Heat spice blend go to work on a handful of plump shrimp, simmered to pink with a swirl of garlic, lemon and basil pesto. Scored zucchini gets buttered up to receive a topping of panko and grated aged cheddar. It’s a golden moment!
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Green zucchini
- 1 Lemon
- 15ml Basil pesto
- 2 Garlic cloves
- 30g Panko
- 30g Grated aged cheddar
- 9g Mediterranean Heat spices (red chili pepper flakes, salt, black pepper, garlic, onion, fennel seeds, herbs, paprika, sunflower oil, parsley, dried vegetables, spices, mustard, sugar, lemon oil, citric acid)
Contains: Cashews • Milk • Mustard • Shrimp • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Medium baking dish
Microwave
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
31 g
Saturated Fat
15 g
Sodium
1590 mg
Total Carb
29 g
Sugars
8 g
Protein
29 g
Fibre
5 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Mince the garlic.
Roast the zucchini
- In a second small bowl, combine the panko, cheese, ½ the garlic and ⅓ of the spices.
- Halve the zucchini lengthwise; score the flesh in a diamond pattern without cutting all the way through.
- Drizzle the bottom of a medium baking dish with oil.
- Arrange the zucchini, cut-sides up, and top with the melted butter and S&P.
- Roast, 18 to 20 min., until tender.
- Top with the panko-cheese mixture.
- Switch the oven to broil, 2 to 4 min., until browned.
Cook & coat the shrimp
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the remaining garlic and 1 tbsp butter (double for 4 portions). Sauté, 30 sec. to 1 min., until fragrant and melted.
- Add the shrimp* and cook, 1 to 2 min. on one side, until partially cooked.
- Flip and add the lemon juice. Cook, 1 to 2 min., until opaque, cooked through and coated.
- Off the heat, add the pesto and S&P; stir well.
Plate your dish
- Divide the shrimp and zucchini between your plates.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
