Protein Swap | Thai Caramelized Lemongrass Shrimp
with Sautéed Broccoli & String Peas
Cooking time
15 minutes
Servings
2/4
Calories
300 /serving
Call it divine inspiration: caramelizing lemongrass deepens its heavenly sweet and citrusy perfume. Add in honey, fresh cilantro and lime for a profoundly spiritual experience. It gets spooned over seared shrimp, flanked by broccoli and string peas sautéed to tender-crisp. Welcome to cloud nine.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 200g String peas (sugar snap peas or snow peas)
- 200g Broccoli florets
- 1 Bunch of cilantro
- 1 Lime
- 15g Minced lemongrass
- 7g Honey
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Shrimp
You will need:
Oil
Medium pan (non-stick if possible)
Salt & pepper (S&P)
Large pan
Total Fat
10 g
Saturated Fat
2 g
Sodium
1230 mg
Total Carb
27 g
Sugars
9 g
Protein
30 g
Fibre
8 g
Preparation
Sauté the vegetables
Halve the string peas crosswise on an angle. In a large pan, heat a drizzle of oil on medium-high. Add the broccoli (halve if large) and sauté, 5 to 7 min., until beginning to brown. Add the string peas, ½ the lemongrass, ½ the spices and 2 tbsp water (double for 4 portions). Sauté, partially covered, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with S&P.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate. Wipe out and reserve the pan.
Make the caramelized lemongrass topping
Juice the lime. Roughly chop the cilantro leaves and stems. In the reserved pan, heat a generous drizzle of oil on medium-high. Add the remaining lemongrass and sauté, 1 to 2 min., until beginning to brown. Add the honey, lime juice, 1 tbsp water (double for 4 portions) and S&P. Cook, stirring frequently, 2 to 3 min., until most of the liquid has evaporated. Transfer to a medium bowl and add the cilantro; stir well. If the topping seems dry, add a drizzle of oil.
Plate your dish
Divide the shrimp and vegetables between your plates. Top the shrimp with the caramelized lemongrass topping. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
