Carb-Wise: Shrimp Salad with Lemon Brown Butter
Crisp Celery, Chives & Almonds
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
As refreshing as a dip in the ocean, this summery seafood supper stays light and bright while minimizing your carb intake. The salad shines with various crisp components, from chopped lettuce to shards of celery to rounds of radishes, along with fresh chives in an easy-breezy lemon vinaigrette. Plop pan-seared shrimp on top for sustenance and impart a sense of luxury with a brown butter sauce sharpened with lemon and almond crunch.
We will send you:
- 285g Shrimp
- 100g Radishes (or French radishes)
- 140g Cherry tomatoes
- 1 Bunch of chives (or garlic chives)
- 1 Celery stalk
- 1 Lemon
- 1 Head of lettuce
- 25g Almonds
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Milk, Mustard, Shrimp
You will need:
Large pan (non-stick if possible)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
43 g
Saturated Fat
11 g
Sodium
1320 mg
Total Carb
16 g
Sugars
6 g
Protein
25 g
Fibre
7 g
Preparation
Mise en place
Halve the tomatoes. Thinly slice the celery on an angle. Halve the lettuce lengthwise; thinly slice. Quarter the lemon. Thinly slice the chives and radishes.
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 and reserve the pan.
Make the lemon brown butter & coat the shrimp
In the same pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the almonds (roughly chop if whole) and cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown. Off the heat, add the juice of 1 lemon wedge (double for 4 portions) and S&P. Return the shrimp; toss well.
Make the salad
In a large bowl, combine the juice from the remaining lemon wedges, 3 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the lettuce, tomatoes, celery and radishes; toss well.
Plate your dish
Divide the salad between your bowls. Top with the shrimp, lemon brown butter and almonds. Garnish with the chives. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
