Keto: Fast Buttery Garlic Shrimp
with Sautéed Green Beans & Artichokes
Cooking time
10 minutes
Servings
2/4
Calories
480 /serving
Make it snappy and make it shrimpy! This recipe is quick on the draw with a 10 minute timeline. And keeps things keto by embracing good proteins and fats. So sear these shrimp to pink and curly, and then treat them to an ample pat of butter. Adding garlic and parsley brings an earthy, herbaceous edge to the sauce. Green beans and artichokes with herbes de Provence is a side you can sauté right into.
We will send you:
- 340g Shrimp (high-protein serving)
- 15ml Minced garlic
- 400g Green beans
- 1 Bunch of parsley
- 170ml Marinated artichokes (jar)
- 4g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)
Contains: Milk, Shrimp
You will need:
Large pan
Large pan (non-stick if possible)
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
13 g
Sodium
1550 mg
Total Carb
23 g
Sugars
7 g
Protein
28 g
Fibre
7 g
Preparation
Mise en place
Remove the stem ends of the green beans. Roughly chop the parsley leaves and stems. Drain the artichokes and pat dry with paper towel.
Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the green beans and sauté, 2 to 3 min., until beginning to soften. Add the artichokes, 1 tbsp water (double for 4 portions), ⅓ of the herbes de Provence and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Cook & coat the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining herbes de Provence and S&P. In a second large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add the remaining garlic and 3 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the butter has melted. Add ½ the parsley; stir well.
Plate your dish
Divide the vegetables and shrimp between your plates. Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
