Buttery Jalapeño Shrimp Sheet Pan
with Butternut Squash & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
We’re saying yes to butter, and no to carbs. Yes to eating, and no to cleaning. Supper is as simple as tossing butternut squash and broccoli (pre-cut) onto a sheet pan, along with spice-coated shrimp and jalapeño—with butter for luxury and lemon for lift.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Lemon
- 1 Garlic clove
- 200g Diced butternut squash
- 200g Broccoli florets
- 1 Jalapeño pepper
- 1 Scallion
- 10g Down by the Bay spices (celery salt (salt, celery seed, canola oil, cellulose), black pepper, mustard, bay leaves, nutmeg, paprika, Cayenne pepper, cardamom, cloves, ginger, mace)
Contains: Milk • Mustard • Shrimp • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Total Fat
22 g
Saturated Fat
12 g
Sodium
1620 mg
Total Carb
28 g
Sugars
9 g
Protein
25 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the broccoli.
- Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Thinly slice the scallion crosswise.
- Mince the garlic.
Start the vegetables
- On a lined sheet pan, toss the broccoli and squash with ½ the spices (add ¼ for medium spicy), a drizzle of oil and S&P.
- Roast, 10 to 12 min., until partially cooked.
Prepare the shrimp
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with the garlic, remaining spices (add ½ or ¼ for medium spicy) and S&P.
Roast the shrimp & finish the vegetables
- Medium-dice 3 tbsp butter (double for 4 portions).
- When the vegetables are partially cooked, stir and add the shrimp, jalapeño (add ½ or ¼ for medium spicy) and the butter.
- Roast, 3 to 5 min., until the shrimp* are opaque and cooked through and the vegetables are tender and lightly browned.
- Switch the oven to broil, 2 to 3 min., if extra colour is desired.
- Drizzle with the lemon juice; toss well.
Plate your dish
- Divide the shrimp and vegetables between your plates.
- Garnish with the scallion and lemon wedges.
- Squeeze the juice from the lemon wedges over. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
