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Ready in 30 minutes

Springtime Shrimp Rolls

with Radish Slaw, Roasted Potatoes & Beets

Cooking time

30 minutes

Servings

4

Calories

690 /serving

It’s time to be tickled pink. This take on a classic seaside sandwich is just the thing to bring in spring with style. When pan-toasted and smeared with tangy spiced mayo, our classic burger buns make the perfect cushiony base for tender shrimp showered in zested herbs. Add a helping of radish and cabbage slaw before closing the lid on each sandwich. On the side, cubed potatoes and beets keep everyone grounded.

We will send you:

  • 450g Shrimp
  • 450g Red beets
  • 100g Radishes (or French radishes)
  • 450g Potatoes
  • 150g Shredded green cabbage
  • 120ml Mayonnaise
  • 60ml White vinegar
  • 4 Classic hamburger buns
  • 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Barley, Eggs, Mustard, Shrimp, Sulphites, Wheat

You will need:

Peeler
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large pan (non-stick if possible)
Total Fat
32 g
Saturated Fat
3 g
Sodium
1560 mg
Total Carb
77 g
Sugars
13 g
Protein
28 g
Fibre
8 g
Preparation
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Roast the vegetables
Preheat the oven to 450°F. Peel and medium-dice the beets. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 25 to 30 min., until browned and tender.
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Mise en place
Meanwhile, thinly slice the radishes. In a medium bowl, combine the mayo, ¼ of the vinegar, ⅓ of the remaining spices and S&P. In a large bowl, make the slaw by combining the cabbage, radishes, remaining vinegar, ½ the remaining spices and S&P.
a picture
Cook the shrimp
Pat the shrimp dry with paper towel and remove the shells from the tails; 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 shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a bowl. Wipe out and reserve the pan.
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Toast the buns
In the same pan, heat a drizzle of oil on medium. Add the buns, cut-sides down, and toast, 1 to 2 min., until golden brown.
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Plate your dish
Divide the vegetables and bun bottoms between your plates. Top each bun bottom with a spoonful of the spiced mayo, the shrimp, a spoonful of the slaw and a bun top. Serve the remaining spiced mayo and slaw on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.