Garlic Butter Shrimp Tacos
with Lemony Apple-Cucumber Salad
Cooking time
20 minutes
Servings
4
Calories
630 /serving
It turns out that two no-brainers make for one very smart meal. Shrimp cooked in butter and roasted garlic is always a crowd pleaser. And when it comes to family dinner, tacos are always a winner. They join forces in just 20 minutes.
We will send you:
- 570g Shrimp (BAP-certified)
- 1 Apple
- 1 Head of curly leaf lettuce
- 1 Lemon
- 2 Cucumbers
- 60ml Mayonnaise
- 15g Minced roasted garlic
- 12 Wheat flour tortillas
- 10g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, canola oil, oregano, parsley, chives, Cayenne pepper)
Contains: Eggs • Milk • Shrimp • Sulphites • Wheat
You will need:
Aluminum foil
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Whisk
2 tbsp Butter
Total Fat
28 g
Saturated Fat
7 g
Sodium
1760 mg
Total Carb
65 g
Sugars
8 g
Protein
31 g
Fibre
5 g
Preparation
Warm the tortillas
- Preheat the oven to 450°F.
- Stack and tightly wrap the tortillas in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
Mise en place
- Meanwhile, juice the lemon.
- Halve the lettuce lengthwise; thinly slice crosswise.
- Quarter, core and thinly slice the apple; toss with a splash of the lemon juice to prevent browning.
- Halve the cucumbers lengthwise; thinly slice crosswise.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); rub with the spices, a drizzle of oil and S&P.
- In a large pan (non-stick if possible), heat 2 tbsp butter on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Add ½ the garlic and ¼ of the remaining lemon juice; stir well.
Make the salad
- In a large bowl, whisk the mayo, remaining lemon juice and garlic, and S&P.
- Add the lettuce, apple and cucumbers; toss well.
Plate your dish
- Divide the tortillas between your plates.
- Top with a spoonful of the salad and the shrimp.
- Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
