Grilled Lime–Garlic Shrimp with Warm Cabbage Sauté + Roasted Carrots
Clean, bright, and crunchy: quickly grilled shrimp tossed with a lime–garlic parsley dressing, served over warm sautéed cabbage and quick-roasted carrots. Light but satisfying, with classic late-winter produce (cabbage + carrots + citrus).
Back to full listIngredients
- Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) (1 lb) 12 oz (about 3/4 lb), thawed if frozen $7.99 sale (reg $8.99)
- Green Cabbage 1/2 head (about 1 lb), thinly sliced $0.99
- Simple Truth Organic® Cut and Peeled Baby Carrots Bag (1 lb) 1/2 lb $1.99
- Garlic (1 ct) 3 cloves, minced (divided) $0.69
- Parsley 1/2 cup chopped $1.29
- Fresh Organic Limes - Each 1 lime (zest + 2 Tbsp juice) $1.29
- Olive oil 3 Tbsp (divided)
- Salt and black pepper to taste
- Optional: crushed red pepper pinch
Instructions
- Heat oven to 425°F. Toss baby carrots with 1 Tbsp olive oil, salt, and pepper; roast 18–22 minutes until browned and tender.
- Make dressing: Stir 2 Tbsp olive oil + lime zest + 2 Tbsp lime juice + 1 minced garlic clove + chopped parsley + pinch salt (and red pepper if using).
- Sauté cabbage (stove): Heat 1/2 Tbsp olive oil in a large skillet over medium-high. Add sliced cabbage with a pinch of salt. Cook 6–8 minutes, tossing, until tender-crisp and lightly browned. Keep warm.
- Grill shrimp: Toss shrimp with 1/2 Tbsp olive oil, 2 minced garlic cloves, salt, and pepper. Grill on skewers or a grill basket over medium-high, 1–2 minutes per side until just opaque.
- Finish & serve: Toss hot shrimp with the lime-parsley dressing. Serve over warm sautéed cabbage with roasted carrots on the side.
Health notes: ~550–700 kcal per serving. High-protein, low saturated fat. Keep it lighter by using 1 Tbsp oil total and skipping butter.
Drink pairing: Crisp whites that echo lime and keep up with garlic. Best styles: Sauvignon Blanc, Albariño, or a dry sparkling wine.