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.
Ingredients
6 ounce
Green Beans
1 unit
Lemon
1 teaspoon
Garlic Powder
10 ounce
Shrimp
(Contains Shellfish)
1 ounce
Smoky Garlic Herb Sauce
(Contains Eggs)
4 ounce
Mixed Greens
4 ounce
Grape Tomatoes
4 ounce
Shredded Carrots
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
1 unit
Crispy Fried Onions
(Contains Wheat)
1 unit
Croutons
(Contains Milk, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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°.
