Succulent shrimp coated in tangy lemon-dill chimichurri alongside a colorful blend of roasted vegetables all nestled on a bed of basmati rice and quinoa. Add a layer of cool, creamy goodness with our scratch-made dill cream sauce for the perfect go-to summer dish!
540 cal |
contains: shellfish (shrimp), milk (ghee)
Dill-Chimichurri Shrimp (Shrimp, Olive Oil, Apple Cider Vinegar, Garlic [Garlic, Water, Citric Acid], Lemon Juice, Dill, Parsley, Sea Salt, Grass-Fed Ghee [Unsalted Butter {Cream, Milk}], Black Pepper, Smoked Paprika), Quinoa & Rice Mix (Quinoa, Water, Basmati Rice, Olive Oil) Dill Cream Sauce (Greek Yogurt [Grade A Pasteurized Skim Milk, Live Active Cultures {L. Bulgarrcuz, S. Thermoplilus, L. Acidophilus, Bifidus, L. Casei}], Sour Cream [Cultured Cream], Lemon Juice, Olive Oil, Garlic [Garlic, Water, Citric Acid], Dill, Parsley, Sea Salt, Lemon Peel, Black Pepper), Roasted Yellow Squash & Zucchini (Summer Squash, Zucchini, Olive Oil, Sea Salt, Black Pepper), Roasted Tomato (Cherry Tomatoes, Garlic [Garlic, Water, Citric Acid], Olive Oil, Sea Salt)
Made in a kitchen that uses milk, egg, fish, shellfish, tree nut, peanut and soy ingredients.
calories
protein
31g
carbs
39g
fat
30g
4g fiber, 6g sugar, and 900mg sodium
remove sauce, transfer to oven-safe dish, cover with foil
12-14 min at 350 F
Recommended for best flavor
Loosen lid
remove sauce; cover with loose lid to vent; heat; enjoy with sauce
1:10-1:20 minutes
Best when you're in a hurry