Protein Swap | Spanish Sheet Pan Shrimp
with Patatas Bravas & Olive Aioli
Cooking time
30 minutes
Servings
2/4
Calories
760 /serving
A sheet pan supper with a Spanish accent is one way to brush off a grey winter day. Shrimp turn juicy and pink next to hearty potatoes and Brussels sprouts, which get the patatas bravas treatment from smoked paprika and a creamy aioli dotted with olives.
We will send you:
- 285g Shrimp (BAP-certified)
- 450g Potatoes
- 15ml Minced garlic
- 300g Brussels sprouts
- 30g Olive miscela
- 30ml Mayonnaise
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, laurel bay leaf, lemon oil)
Contains: Eggs • Shrimp
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
47 g
Saturated Fat
6 g
Sodium
1350 mg
Total Carb
60 g
Sugars
7 g
Protein
30 g
Fibre
11 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 12 to 14 min., until beginning to soften.
Continue the vegetables
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large). In a medium bowl, toss with a drizzle of oil and S&P.
- When the potatoes are beginning to soften, flip and add the Brussels sprouts.
- Roast, 8 to 10 min., until almost tender.
- Flip the Brussels sprouts and add ½ the garlic; toss well.
Make the aioli
- Meanwhile, in a small bowl, combine the mayo, olive miscela, remaining garlic and S&P.
Roast the tilapia & finish the vegetables
- Pat the tilapia dry and drizzle with oil; season with the remaining spices and S&P.
- When the vegetables are almost tender, flip and add the tilapia.
- Roast, 5 to 7 min., until the vegetables are tender and the tilapia* is cooked through.
Plate your dish
- Divide the vegetables and tilapia between your plates.
- Serve the aioli on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
