Smoky Garlic Herb Shrimp
Elevated Dinners, Impressively Easy
For this week’s entry in the Fast & Fresh-iverse, we have a light, satisfying meal packed with bold flavors and crisp textures. You’ll start by sizzling up quick-cooking shrimp in a smoky garlic herb sauce. There’s also crisp-tender sautéed garlicky green beans sprinkled with crispy fried onions, and a refreshing mixed green salad tossed with juicy tomatoes, shredded carrots, and crunchy croutons in a zesty Greek vinaigrette. Who knew “so fast” could be so good?!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Smoky Garlic Herb Sauce
(Contains Eggs, Milk)
Crispy Fried Onions
(Contains Milk, Wheat)
Not included in your delivery
• Wash and dry produce. • Trim green beans. Quarter lemon. • Drizzle oil in a hot pan. Add green beans, garlic powder, salt, and pepper; cook, stirring occasionally, until browned and tender, 4-6 minutes. TIP: While green beans cook, you can start prepping the salad in Step 3. • Turn off heat; transfer green beans to a plate. (TIP: Cover with foil to keep warm.) Wipe out pan.
• Rinse shrimp* under cold water; pat dry with paper towels. • Heat a drizzle of oil in pan used for green beans. Add shrimp; season with salt and pepper. Cook, stirring, until opaque and cooked through, 4-6 minutes. • Stir in smoky garlic herb sauce until warmed through, 30-60 seconds.
• In a bowl, toss mixed greens, tomatoes, and carrots with a large drizzle of olive oil, juice from two lemon wedges (four wedges for 4), and as much vinaigrette as you like.
• Divide shrimp, salad, and green beans between plates. Top green beans with crispy fried onions. • Garnish salad with croutons (crush croutons in the bag with your hands right before serving). Serve with remaining lemon wedges.
Shrimp is fully cooked when internal temperature reaches 145°.