Keto: Speedy Snappy Ginger-Sesame Shrimp
with Sautéed Sweet Pepper & Bok Choy
Cooking time
10 minutes
Servings
2/4
Calories
310 /serving
Zip zap, it’s ready in a snap! With ginger paste, soy sauce, minced garlic and sesame oil teaming up to take over on the flavour front, this quick dish stays focused on Asian territory. Curls of shrimp soon turn pink in a hot pan, while bok choy and sweet pepper need only a simple sauté to achieve tender-crisp perfection. With juicy shellfish and a hefty portion of veggies, keto followers (and carb-conscious eaters) won’t miss the rice.
We will send you:
- 340g Shrimp (high-protein serving)
- 15ml Minced garlic
- 340g Bok choy tips
- 15ml Ginger paste
- 1 Sweet pepper
- 15ml Toasted sesame oil
- 30ml Soy sauce (low sodium)
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Sesame, Shrimp, Soy, Wheat
You will need:
Large pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
2 g
Sodium
1900 mg
Total Carb
18 g
Sugars
6 g
Protein
29 g
Fibre
5 g
Preparation
Mise en place
Remove the root ends of the bok choy; halve lengthwise (quarter if large). Core and thinly slice the sweet pepper lengthwise.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the sweet pepper and sauté, 3 to 4 min., until softened. Add the bok choy and ½ the ginger. Sauté, 4 to 5 min., until tender; season with ⅔ of the spices and S&P.
Cook & coat the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a second large pan (non-stick if possible), heat the sesame oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add the garlic, soy sauce, and remaining ginger and spices (start with ½ the spices). Cook, stirring frequently, 30 sec. to 1 min., until fragrant and coated.
Plate your dish
Divide the vegetables and shrimp between your plates. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
