Paleo: Quick Garlic-Dill Shrimp
over Apple, Beet & Walnut Salad
Cooking time
10 minutes
Servings
2/4
Calories
490 /serving
Invite your senses to a refreshing experience at suppertime. The ideal shoulder season recipe, this 10-minute seafood-topped salad bridges the gap between the end of spring and the start of summer. A tinge of garlic and a whiff of herby green dill illuminate curls of tender pink shrimp. Go for varying kinds of crunch with a selection of chopped celery, toasted walnuts and crisp apples gorgeously dressed in our honey-Dijon vinaigrette.
We will send you:
- 340g Shrimp (high-protein serving)
- 150g Matchstick beets
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of dill
- 2 Celery stalks
- 57g Green apple slices
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 5g Herby Sidekick spices (thyme, parsley, mustard, salt)
Contains: Mustard, Shrimp, Walnuts
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
4 g
Sodium
1510 mg
Total Carb
28 g
Sugars
16 g
Protein
31 g
Fibre
6 g
Preparation
Mise en place
Thinly slice the celery on an angle. Pick the dill fronds off the stems; roughly chop the fronds.
Toast the walnuts & cook the shrimp
Heat a large, dry pan (non-stick if possible) on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and reserve the pan. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the spices and S&P. In the same pan, heat a drizzle of oil on medium. Add the shrimp* and garlic. Cook, 1 to 2 min. per side, until opaque and cooked through. Add ½ the dill; stir well.
Make the salad
Meanwhile, in a large bowl, combine the baby greens, beets, apples (halve lengthwise if large), celery, walnuts, vinaigrette, remaining dill and S&P.
Plate your dish
Divide the salad between your plates. Top with the shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
