Zippy Za’atar Baked Shrimp
over Crisp Lemony Fattoush Salad
Cooking time
10 minutes
Servings
4
Calories
270 /serving
After a bright sunny day—or to perk up a cloudy one—a bright sunny meal is just what the family needs. It takes only 10 minutes for curls of shrimp to bake in the oven while you prepare a fattoush salad. It’s sure to get everyone grinning thanks to an intriguing combination of textures: juicy tomatoes, crunchy cucumber and radishes, and morsels of oven-crisped pita bread seasoned with za’atar. With fresh mint and a lemon vinaigrette, it’s all about post-sun fun.
We will send you:
- 450g Shrimp
- 100g Radishes (or French radishes)
- 1 Bunch of mint
- 1 Lemon
- 1 Cucumber
- 2 Tomatoes
- 1 Head of lettuce
- 2 Pita
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Sesame, Shrimp, Wheat
You will need:
2 Sheet pans
Parchment paper
Oil
Salt & pepper (S&P)
Basting brush
Total Fat
15 g
Saturated Fat
2 g
Sodium
930 mg
Total Carb
16 g
Sugars
3 g
Protein
18 g
Fibre
2 g
Preparation
Bake the shrimp
Preheat the oven to 450°F. Pat the shrimp* dry with paper towel (remove the shells from the tails if desired). On a lined sheet pan, toss with a drizzle of oil, ⅔ of the za’atar and S&P. Bake, 8 to 10 min., until opaque and cooked through.
Bake the pita
Meanwhile, brush the pita with a thin layer of oil; season with the remaining za’atar and S&P. Cut into 1-inch squares. Arrange on a second lined sheet pan and bake, 3 to 4 min., until golden.
Mise en place
Meanwhile, roughly chop the lettuce. Thinly slice the radishes. Halve the cucumber lengthwise; thinly slice on an angle. Medium-dice the tomatoes. Pick the mint leaves off the stems; roughly chop the leaves.
Make the salad
Juice the lemon. In a large bowl, combine 1 tbsp of the lemon juice and 3 tbsp oil. Add the lettuce, radishes, cucumber, tomatoes, mint, remaining za’atar and S&P; toss well.
Plate your dish
Divide the salad between your bowls. Top with the pita and shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
