Keto: Seared Shrimp over Lemon-Dill Yogurt
with Crisp Summer’s Comin’ Salad
Cooking time
10 minutes
Servings
2/4
Calories
220 /serving
The base is ace when you lay down a luscious layer of creamy yogurt spiked with lemon and fresh dill on each plate. You’ll love scooping up those citrusy, herby flavours as you munch on delicate shrimp perfectly seared to pinkness. Keep it keto, as you pair the seafood with a crispy-crunchy salad of string peas, radishes and baby greens, laced with a lemony vinaigrette. Full of spring freshness, it promises summer days to come.
We will send you:
- 340g Shrimp (high-protein serving)
- 100g Radishes (or French radishes)
- 100g Sugar snap peas (or snow peas)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of dill
- 1 Lemon
- 100g Greek yogurt
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Shrimp
You will need:
Large pan (non-stick if possible)
Whisk
Oil
Salt & pepper (S&P)
Total Fat
4 g
Saturated Fat
1 g
Sodium
1420 mg
Total Carb
15 g
Sugars
6 g
Protein
33 g
Fibre
4 g
Preparation
Mise en place
Thinly slice the radishes. Remove the stem ends of the string peas; halve on an angle. Pick the dill fronds off the stems; roughly chop the fronds.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ⅔ of the spices and S&P. In a 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. Transfer to a plate.
Make the salad
Meanwhile, juice the lemon. In a large bowl, whisk ½ the lemon juice and 2 tbsp oil (double for 4 portions). Add the baby greens, radishes, string peas, ½ the dill and S&P; toss well.
Make the lemon-dill yogurt & serve
In a small bowl, combine the yogurt, ½ the remaining lemon juice, the remaining dill and spices, and S&P. Spread the lemon-dill yogurt out in a circular motion along the side of your plates. Top with the shrimp and salad. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
