Shrimp Chimichurri with Roasted Vegetable Tabouleh


Cooking Instructions
  • Sustainable bay shrimp on a bed of quinoa tabouleh with roasted cremini mushrooms and broccoli with toasted pepitas and a side of spicy and fresh chimichurri sauce.

  • Remove plastic cover from container and set aside any garnishes.

    • Oven: heat to 375 degrees. Bake for 15-20 minutes or until warm throughout.
    • Microwave: 2-3 minutes or until warm throughout.

    Garnish and serve.

  • Shrimp, sesame oil, black pepper, quinoa, mint, parsley, lemon, brussels sprout, mushrooms, broccoli, vinegar, pepitas, garlic, ginger, red onion, jalapeno, cilantro, parsley, sesame seeds, cumin, oregano, olive oil

    Allergens: shellfish, wheat

    Ingredients may change due to market availability. Please email if you have questions about allergies. 

    • Calories: 670
    • Fat: 27g
    • Carbohydrates: 63g
    • Protein: 42g

    Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary.  Nutritional info may exclude marinades and brines.

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