Protein Swap | Tamarind Shrimp Sheet Pan
with Broccoli, Brussels & Peanuts
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
Look up tangy and you'll get tamarind in your search results. When you deploy that distinctively sweet-sour flavour on pink shrimp, it’s mind-bendingly delicious. And those peanuts roasting alongside tender-crisp veggies makes sure the sides will be just as tasty.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 200g Brussels sprouts
- 1 Scallion
- 1 Lime
- 200g Broccoli florets
- 14g Honey
- 15ml Tamarind paste
- 25g Chopped peanuts
Contains: Peanuts • Shrimp
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
14 g
Saturated Fat
2 g
Sodium
440 mg
Total Carb
33 g
Sugars
14 g
Protein
41 g
Fibre
9 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the broccoli if large.
- Quarter the Brussels sprouts lengthwise.
- Thinly slice the scallion crosswise.
- Halve the lime; juice ½ and quarter the remaining ½.
- In a large bowl, whisk the tamarind, honey, a drizzle of oil and S&P. Add the salmon; toss well.
Start the vegetables
- On a lined sheet pan, toss the broccoli and Brussels sprouts with the lime juice, a drizzle of oil and S&P.
- Roast, 7 to 9 min., until slightly softened.
Bake the salmon & finish the vegetables
- When the vegetables are slightly softened, add the salmon* and roast, 4 to 8 min., until cooked through.
- Add the peanuts and roast, 2 to 3 min., until toasted.
Plate your dish
- Divide the vegetables between your plates.
- Top with the salmon.
- Garnish with the scallion and lime wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
