Paleo: Sesame-Crusted Shrimp
Butternut Squash ‘Rice’ & Minty Orange-Fennel Salad
Cooking time
10 minutes
Servings
2/4
Calories
310 /serving
Open sesame! You’ll want to pop these tasty baked shrimp right into your mouth straight off the sheet pan. Each one is delicately crusted with sesame seeds as well as a dosing of earthy za’atar (which brings in more sesame plus a lot of fragrant dried herbs). Serve them over paleo-friendly riced butternut squash. Then make a splash with a salad of thinly sliced fennel, fresh orange and just-plucked mint leaves for a spectacular side.
We will send you:
- 340g Shrimp (high-protein serving)
- 300g Butternut squash ‘rice’ (chopped butternut squash)
- 1 Bunch of mint
- 1 Orange
- 1 Fennel bulb
- 30ml Apple cider vinegar
- 12g White sesame seeds
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Sesame, Shrimp, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
6 g
Saturated Fat
1 g
Sodium
1500 mg
Total Carb
39 g
Sugars
19 g
Protein
29 g
Fibre
8 g
Preparation
Prepare & bake the shrimp
Preheat the oven to 450°F. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ⅓ of the za’atar and S&P. Place the sesame seeds on a plate. Coat the shrimp* in the sesame seeds (pressing to adhere). Arrange on a lined sheet pan and drizzle with oil. Bake, 8 to 10 min., until opaque and cooked through.
Mise en place
Meanwhile, halve and core the fennel bulb lengthwise; thinly slice crosswise. Pick the mint leaves off the stems; roughly chop the leaves. Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Thinly slice, then quarter.
Sauté the squash rice
In a medium pan, heat a drizzle of oil on medium-high. Add the squash rice and sauté, 3 to 5 min., until softened; season with ½ the remaining za’atar and S&P.
Make the salad
In a large bowl, combine the fennel, orange, mint, vinegar, 2 tbsp oil (double for 4 portions), the remaining za’atar and S&P.
Plate your dish
Divide the squash rice between your plates. Top with the shrimp. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
