HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChili Roasted Shrimp
Chili Roasted Shrimp

Chili Roasted Shrimp

with Spinach-White Bean Saute, Feta, and Mint

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A touch of chili powder gives these shrimp a smoky, faintly spicy edge. Tossed into a tasty mix of spinach, onions, tomatoes, and cannellini beans, this is one healthy meal that won’t skimp out on flavor.

Tags:Eat FirstGluten-free

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce



1 unit

Red Onion

13.4 ounce

Cannellini Beans

¼ ounce


2 ounce

Feta Cheese


5 ounce


1 teaspoon

Chili Powder

4 ounce

Grape Tomatoes

Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories472 kcal
Energy (kJ)1975 kJ
Fat15 g
Saturated Fat5 g
Carbohydrate40 g
Sugar5 g
Dietary Fiber14 g
Protein37 g
Sodium1363 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400 degrees. Remove the shrimp from the refrigerator and bring to room temperature. Halve, peel, and thinly slice 1 cup onion. Roughly chop the mint leaves. Drain and rinse the beans. Halve the tomatoes.


Toss the shrimp on a baking sheet with a drizzle of olive oil. Season with salt, pepper, and as much chili powder as you like (we used 1⁄4 teaspoon).


Heat a large drizzle of oil in a large pan over medium heat. Add the sliced onion and cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper. Add the spinach to the pan along with a splash of water and toss for 2-3 minutes, until the spinach has wilted. Season with salt and pepper, to taste.


Place the shrimp in the oven for 4-7 minutes until just opaque.


While the shrimp cook, add the beans and tomatoes to the pan over medium heat. Toss, for 2-3 minutes, until heated through. When the shrimp are ready, add them to the pan along with half the mint.


Season to taste with salt, pepper, and chili powder, as desired. Garnish with the feta and remaining mint leaves. Enjoy!