Protein Swap | Shrimp & Root Vegetable Sheet Pan
with Caper-Dill Chimichurri
Cooking time
25 minutes
Servings
2/4
Calories
440 /serving
It’s winter here, which means it’s summer in South America. So we’re combining the festive season’s roasted root vegetables with a chimichurri-inspired salsa. Bite-size red beets and potatoes share a sheet pan with pink shrimp, under that herby-lemony sauce.
We will send you:
- 285g Shrimp (BAP-certified)
- 450g Red beets
- 14g Dill
- 450g Potatoes
- 1 Lemon
- 10g Capers
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard • Shrimp
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
7 g
Saturated Fat
1 g
Sodium
1510 mg
Total Carb
70 g
Sugars
19 g
Protein
29 g
Fibre
10 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Peel and medium-dice the beets.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 15 min., until partially cooked.
Mise en place
- Meanwhile, roughly chop the capers.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Pat the tilapia dry; rub with the remaining spices, a drizzle of oil and S&P.
Bake the tilapia & finish the vegetables
- When the vegetables are partially cooked, stir and add the tilapia*.
- Bake, 8 to 10 min., until cooked through and the vegetables are tender.
Make the sauce
- Meanwhile, in a medium bowl, combine the dill, lemon juice, capers, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the vegetables and tilapia between your plates.
- Spoon the sauce over the tilapia.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
