Keto: Fast Garlic-Butter Shrimp
with Greens, String Peas & Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
450 /serving
If you have 10 minutes to look, you have 10 minutes to cook! This recipe will be ready before you know it—and it’s a low-carb, well-rounded ketogenic feast. You’ll simply toss shrimp into a pan with butter and minced garlic, for an aromatic moment. Drop some green into the scene, as you gently soften plentiful string peas and leafy greens. Plate the seafood and vegetables over warm riced cauliflower peppered with our Olive Branch seasoning.
We will send you:
- 340g Shrimp (high-protein serving)
- 15ml Minced garlic
- 100g String peas (sugar snap peas or snow peas)
- 120g Baby greens (baby spinach or kale)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 30ml Vegetable demi-glace
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk, Shrimp
You will need:
Medium pan
Large pan (non-stick if possible)
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
13 g
Sodium
1380 mg
Total Carb
20 g
Sugars
7 g
Protein
30 g
Fibre
5 g
Preparation
Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with ⅓ of the spices and S&P. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod on an angle.
Cook & coat the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices. 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. Add the garlic and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 30 sec. to 1 min., until fragrant and coated.
Cook the vegetables & make the sauce
To the pan of shrimp, add the string peas. Cook, stirring occasionally, 2 to 3 min., until crisp-tender. Add the demi-glace and ¼ cup water (double for 4 portions). Reduce the heat to low and cook, stirring occasionally, 2 to 3 min., until the sauce has slightly thickened. Add the spinach and cook, stirring occasionally, 1 to 2 min., until wilted.
Plate your dish
Divide the cauliflower rice between your plates. Top with the shrimp, vegetables and sauce. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
