Protein Swap | Thai Caramelized Lemongrass Shrimp
with Sautéed Veggies
Cooking time
15 minutes
Servings
2/4
Calories
280 /serving
Call it divine inspiration: caramelizing lemongrass deepens its heavenly sweet and citrusy perfume. Add in honey, fresh cilantro and lime, and supper is a spiritual experience. With pink shrimp alongside tender-crisp broccoli and string peas, welcome to paleo cloud nine.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 1 Lime
- 100g String peas (sugar snap peas or snow peas)
- 200g Broccoli florets
- 14g Cilantro
- 15g Minced lemongrass
- 7g Honey
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Shrimp
You will need:
Large pan
Oil
Salt & pepper (S&P)
Medium pan (non-stick if possible)
Total Fat
9 g
Saturated Fat
2 g
Sodium
1220 mg
Total Carb
24 g
Sugars
8 g
Protein
29 g
Fibre
5 g
Preparation
Sauté the vegetables
- Halve the string peas crosswise on an angle.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the broccoli (halve if large) and sauté, 5 to 7 min., until beginning to brown.
- Add the string peas, ½ the lemongrass, ½ the spices and 2 tbsp water (double for 4 portions).
- Sauté, partially covered, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with S&P.
Cook the salmon
- Meanwhile, pat the salmon dry; season with the remaining spices and S&P.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
- Transfer to a plate. Wipe out and reserve the pan.
Make the caramelized lemongrass topping
- Juice the lime.
- Roughly chop the cilantro leaves and stems.
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the remaining lemongrass and sauté, 1 to 2 min., until beginning to brown.
- Add the honey, lime juice, 1 tbsp water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until most of the liquid has evaporated.
- Transfer to a medium bowl and add the cilantro; stir well.
- If the topping seems dry, add a drizzle of oil.
Plate your dish
- Divide the salmon and vegetables between your plates.
- Top the salmon with the caramelized lemongrass topping. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
