Express
Sheet Pan Spiced Shrimp & Bell Pepper Wraps
with lemon crema
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat
- Calorie-Conscious
- Pescatarian
- Mediterranean
Chef
Hannah Fenton
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 8 oz. Shrimp
- 1 Red Bell Pepper
- 4 Mini Naan Flatbreads
- 2 oz. Sliced Red Onions
- 1 oz. Spring Mix
- 1 oz. Creme Fraiche
- 0.28 oz. Lemon Juice
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories510
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Carbohydrates60g
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Net Carbs56g
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Fat17g
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Protein26g
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Sodium2320mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken thighs, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare Ingredients and Make Lemon Crema
Remove stem, seeds, and ribs, and cut bell pepper into 1/2'' slices.
In a mixing bowl, combine creme fraiche and lemon juice. Set aside.Pat shrimp dry and season all over with piri piri seasoning (use less if spice-averse). -
2 Start the Vegetables
Place bell peppers and onions on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven, 8 minutes.Carefully remove from oven. -
3 Add Shrimp and Finish Vegetables
Push vegetables to one side of sheet. Sheet will be hot! Use a utensil.
Place shrimp to now-empty side of sheet and evenly top with 1 tsp. olive oil. Spread into a single layer on their side.Roast in hot oven until vegetables are tender and shrimp reach a minimum internal temperature of 145 degrees, 8-10 minutes.Carefully remove from oven.While vegetables and shrimp roast, continue recipe. -
4 Heat Flatbreads and Finish Dish
Wrap flatbreads in foil and place directly on oven rack.
Warm in hot oven until heated through, 3-5 minutes.Carefully remove from oven.To serve, fill flatbreads with shrimp (to taste), vegetables, and spring mix. Garnish with lemon crema. Bon appétit!
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