Nick’s Pick | Paleo: 10-Minute Basil Shrimp
with Fennel-Orange Salad & Walnuts
Cooking time
10 minutes
Servings
2/4
Calories
370 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Eat paleo and pull a fast one, both at the same time. This 10-minute meal is as time conscious as it is diet conscious, featuring protein-strong seafood, a walnut topping and not a hint of grains. Once they’re pan-seared to pink perfection, toss your shrimp with fresh green basil leaves. The accompanying salad streams in sunlight with sections of fresh orange, the edgy taste of fennel and baby greens in a white balsamic vinaigrette.
We will send you:
- 450g Shrimp (BAP-certified)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of basil
- 1 Orange
- 1 Fennel bulb
- 30ml White balsamic vinegar
- 25g Chopped walnuts
- 15g Minced roasted garlic
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Shrimp, Sulphites, Walnuts
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
1 g
Sodium
1740 mg
Total Carb
28 g
Sugars
12 g
Protein
38 g
Fibre
8 g
Preparation
Mise en place
Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Halve lengthwise, then thinly slice crosswise. Halve and core the fennel bulb lengthwise; thinly slice crosswise.
Cook the shrimp
Pick the basil leaves off the stems; tear the leaves. 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 garlic and sauté, 30 sec. to 1 min., until fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add ½ the basil; stir well.
Make the salad
In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions), the remaining basil and spices, and S&P. Add the baby greens, orange and fennel; toss well.
Plate your dish
Divide the salad between your plates. Top with the shrimp. Garnish with the walnuts. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
