Express
Sheet Pan Vegetable and Shrimp Salad
with avocado dressing
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Pescatarian
- Gluten-Smart
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)
- 1 Romaine Heart
- 8 oz. Shrimp - Lightly Treated (8oz)
- 6 oz. Sweet Potato Cubes
- 4 oz. Mixed Diced Peppers
- 2 oz. Jalapeno Guacamole
- 1 oz. Light Sour Cream
- ½ oz. Apple Cider Vinegar
- ½ oz. Tortilla Strips
- ½ oz. Grated Cotija
- 1 tsp. Garlic Salt
- 1 tsp. Blackening Seasoning
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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Calories460
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Carbohydrates34g
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Net Carbs26g
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Fat27g
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Protein23g
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Sodium2110mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- 1 Baking Sheet
- 3 Mixing Bowls
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 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 salmon, pat dry. Cook, skin-side up first, in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Vegetables
Place sweet potatoes on one side of prepared baking sheet. Toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for peppers), and a pinch of pepper. Spread into a single layer on their side.
Place peppers on empty side of sheet. Toss with 1 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Spread into a single layer on their side.Roast in hot oven, 10 minutes.While vegetables roast, continue recipe. -
2 Prepare the Ingredients
Hold romaine heart at root end, quarter lengthwise, and coarsely chop.
In a mixing bowl, combine guacamole (to taste), sour cream, vinegar, 2 tsp. olive oil, and a pinch of salt. Set aside.Pat shrimp dry.In another mixing bowl, combine shrimp, 2 tsp. olive oil, blackening seasoning, and a pinch of salt. Gently toss to coat. Set aside. -
3 Add Shrimp and Finish Vegetables
After 10 minutes, carefully remove sheet from oven. Stir vegetables to combine and push to one side of sheet. Sheet will be hot! Use a utensil.
Place shrimp on empty side of sheet. 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 Assemble Salad and Finish Dish
In another mixing bowl, combine half the guacamole mixture (to taste; reserve remaining for garnish) and romaine.
To serve, top salad with vegetables and shrimp. Garnish with remaining guacamole mixture (to taste), cheese, and tortilla strips. Bon appétit!
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