Protein Swap | Air Fryer Honey-Lemon Shrimp
over Pistachio, Broccoli & Dill Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Supper up in the air? Time to get up in the Air Fryer. Enjoy melt-in-your-mouth moments with pink and utterly tender shrimp, bright with lemon and honey. A multi-faceted base of airy quinoa is dressed in white balsamic, and greened up with frilly dill, sautéed broccoli and crunchy pistachios.
We will send you:
- 285g Shrimp (BAP-certified)
- 200g Broccoli florets
- 14g Dill
- 2 Scallions
- 1 Lemon
- 30ml Balsamic vinegar
- 25g Chopped pistachios
- 95g Red & white quinoa
- 14g Honey
Contains: Pistachios, Shrimp, Sulphites
You will need:
Medium pot
Large pan
Zester
Strainer
Oil
Salt & pepper (S&P)
Air fryer
Parchment paper
Total Fat
20 g
Saturated Fat
3 g
Sodium
850 mg
Total Carb
53 g
Sugars
11 g
Protein
32 g
Fibre
8 g
Preparation
Cook the quinoa
Preheat the air fryer to 400°F. Lightly oil the basket. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Mise en place
Meanwhile, roughly chop the broccoli. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Zest and halve the lemon; juice ½ and quarter the remaining ½. Roughly chop the dill stems and fronds. In a small bowl, combine the honey, lemon zest (start with ½), white bottoms of the scallions and lemon juice.
Sauté the broccoli
n a large pan, heat a drizzle of oil on medium-high. Add the pistachios and toast, stirring often, 2 to 4 min., until lightly browned and fragrant. Add the broccoli and sauté, 1 to 2 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and sauté, 1 to 2 min., until the water has evaporated and the broccoli is crisp-tender; season with S&P. Transfer to the pot of quinoa.
Fry the shrimp
Meanwhile, pat the shrimp* dry with paper towel (remove the shells from the tails if desired) and drizzle with oil; season with S&P. Place in the air fryer basket and fry, 3 to 5 min., until opaque and cooked through. Transfer to a plate and top with the honey-lemon mixture.
Finish & serve
To the pot of quinoa and broccoli, add the vinegar (start with ½), green tops of the scallions, ½ the dill, a drizzle of oil and S&P. Divide the quinoa between your plates. Top with the shrimp. Garnish with the lemon wedges and remaining dill. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
