Tandoori Shrimp Sheet Pan
with Lime Cream
Cooking time
20 minutes
Servings
2/4
Calories
320 /serving
This trip to Tandoori-land takes only 20 minutes. The vehicle is a trusty sheet pan loaded with spiced shrimp and slices of green peppers that sizzle to fork-tender. Coming along for the ride, there’s lime sour cream and toasty pita.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Lime
- 2 Green peppers
- 43ml Sour cream
- 2 Pita
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Milk • Shrimp • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
8 g
Saturated Fat
3 g
Sodium
1250 mg
Total Carb
36 g
Sugars
8 g
Protein
26 g
Fibre
5 g
Preparation
Roast the green peppers & shrimp
- Preheat the oven to 450°F.
- Pat the shrimp dry (remove the shells from the tails if desired).
- Halve, core and thinly slice the green peppers lengthwise.
- In a medium bowl, combine the shrimp, green peppers, spices, a drizzle of oil and S&P.
- Arrange the green peppers on a lined sheet pan and roast, 3 min., until partially cooked.
- Add the shrimp and roast, 4 to 6 min., until the shrimp* are opaque and cooked through and the green peppers are tender.
Make the lime cream
- Meanwhile, quarter the lime.
- In a small bowl, combine the sour cream, juice of up to 2 lime wedges (double for 4 portions) and S&P.
Warm the pita
- Toast the pita directly on an oven rack, 30 sec. to 1 min., until warmed through.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the shrimp and green peppers between your plates.
- Drizzle with the lime cream.
- Serve the pita on the side.
- Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
