Keto: Quick Shrimp Scampi
with Cherry Tomato & Bocconcini Salad
Cooking time
10 minutes
Servings
2/4
Calories
530 /serving
Shrimp scampi is usually a high-ticket menu item at Italian restaurants, where the shrimp is lusciously cooked in garlic and butter. This fast-tracked version gives the seafood a little lift with white balsamic vinegar, as well as a bright outlook with pan-popped cherry tomatoes and a sprinkling of parsley. For the side, rustle up baby greens and tomatoes for a salad boosted with bellissimo bocconcini. Hot menu item, right here at home!
We will send you:
- 340g Shrimp (high-protein serving)
- 280g Cherry tomatoes
- 1 Bunch of parsley
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml White balsamic vinegar
- 50g Bocconcini
- 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, Sulphites
You will need:
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
13 g
Sodium
1350 mg
Total Carb
16 g
Sugars
6 g
Protein
31 g
Fibre
3 g
Preparation
Mise en place
Roughly chop the parsley leaves and stems.
Start the tomatoes
In a large pan, heat a drizzle of oil on medium-high. Add ⅔ of the tomatoes, 1 tbsp butter (double for 4 portions), ⅓ of the spices and pepper. Sauté, 2 min., until partially cooked and beginning to burst. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
Cook the shrimp & finish the tomatoes
Pat the shrimp dry with paper towel (remove the shells from the tails if desired). To the pan of tomatoes, add the remaining garlic, 1 tbsp butter (double for 4 portions), ⅓ of the vinegar, ½ the remaining spices and S&P. Sauté, 30 sec. to 1 min., until the butter has melted. Add the shrimp and cook, stirring occasionally, 2 to 4 min., until the tomatoes have burst and the shrimp* are opaque and cooked through. Add ½ the parsley; stir well.
Make the salad
Meanwhile, halve the remaining tomatoes. Thinly slice the bocconcini. In a large bowl, combine the remaining vinegar and spices, 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens, bocconcini, halved tomatoes and remaining parsley; toss well.
Plate your dish
Divide the shrimp, tomatoes and salad between your plates. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
