Calorie-Wise: Santa Fe-Style Shrimp Caesar Salad
with Roasted Butternut Squash & Pepitas
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Caesar salad is a classic for a reason. While we love the simplicity of the original, what we love even more is finding new and exciting ways to optimize it for our clean-eating goals. So we’ve amped it up with Santa Fe-inspired shrimp (check that ancho pepper spicing!), roasted butternut squash, crunchy pepitas and a shot of lime to round out the flavours. One thing we haven’t changed is our classic Caesar dressing. Because some things—especially creamy, garlicky, salty things—are sacred.
We will send you:
- 450g Shrimp (BAP-certified)
- 200g Diced butternut squash
- 1 Lime
- 1 Tomato
- 1 Head of lettuce
- 25g Roasted pepitas (pumpkin seeds)
- 60ml Caesar vinaigrette
- 12g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Eggs, Milk, Mustard, Sesame, Shrimp
You will need:
Grill pan (or large pan, non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
4 g
Sodium
1800 mg
Total Carb
28 g
Sugars
11 g
Protein
39 g
Fibre
7 g
Preparation
Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 12 to 16 min., until browned and tender
Mise en place
Meanwhile, quarter the lime. Roughly chop the lettuce. Medium-dice the tomato. In a large bowl, make the dressing by combining the juice of up to ½ the lime wedges, the vinaigrette, ½ the remaining spices and S&P.
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 grill pan (or 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.
Make the salad & serve
To the bowl of dressing, add the lettuce, squash and tomato; toss well. Divide the salad between your plates. Top with the shrimp and pepitas. Garnish with the remaining lime wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
