Keto: Quickie Kimchi Shrimp Stir-Fry
with Asian Greens, Cabbage & Cauliflower ‘Rice’
Cooking time
15 minutes
Servings
2/4
Calories
360 /serving
Dig into a delightful shrimp dinner in just 15 minutes. Each serving is loaded with goodness, from plentiful veggies to protein-filled seafood to a final pat of butter that seals in the tastiness. Sautéed Asian greens, pre-shredded cabbage and riced cauliflower make for soft and satisfying forkfuls, while a smart combo of chopped kimchi, tomato paste and rice vinegar give this stir-fry an Asian-themed flavour profile that goes on for miles.
We will send you:
- 340g Shrimp (high-protein serving)
- 225g Asian greens (yu choy or gai lan)
- 150g Shredded cabbage
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Rice vinegar
- 66g Organic kimchi
- 15ml Tomato paste
- 12g Seafood demi-glace
Contains: Clams, Milk, Perch, Shrimp, Tilapia
You will need:
Large high-sided pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
5 g
Sodium
1780 mg
Total Carb
29 g
Sugars
10 g
Protein
31 g
Fibre
10 g
Preparation
Mise en place
Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Roughly chop the kimchi. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P.
Sauté the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the cabbage and cauliflower rice. Sauté, 2 to 4 min., until beginning to soften. Add the yu choy and sauté, 1 to 2 min., until just beginning to soften; season with S&P. Transfer to a bowl and reserve the pan.
Cook the shrimp & make the stir-fry
In the same pan, heat a generous drizzle of oil on medium-high. Add the tomato paste and garlic. Cook, stirring frequently, 1 to 2 min., until dark red and fragrant. Add the shrimp, demi-glace and ¼ cup water (double for 4 portions). Cook, stirring occasionally, 3 to 4 min., until the shrimp* are opaque and cooked through. Add the vinegar, vegetables, kimchi and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined.
Plate your dish
Divide the stir-fry between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
