Protein Swap | Chili-Glazed Shrimp Broil
with Asian Veggie Sauté
Cooking time
15 minutes
Servings
2/4
Calories
380 /serving
These shrimp are feelin’ hot hot hot! They sizzle under the broiler for a quick turnaround, and they’re slathered in hot chili paste for a fiery outer coating. Garlicky, gingery sautéed bok choy and Asian greens make an aromatic paleo side.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 340g Baby bok choy
- 15ml Ginger paste
- 225g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 7g Honey
- 15ml Sambal oelek
- 150g Edamame (or green peas)
Contains: Shrimp • Soy • Sulphites
You will need:
Aluminum foil
Basting brush
Large high-sided pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
12 g
Saturated Fat
1 g
Sodium
650 mg
Total Carb
21 g
Sugars
8 g
Protein
44 g
Fibre
8 g
Preparation
Make the glaze & bake the salmon
- Preheat the oven to 450°F.
- In a small bowl, combine the honey and sambal oelek (add ½ or ¼ for medium spicy).
- Pat the salmon dry; season with S&P.
- Arrange the salmon* on a foil-lined sheet pan and brush with the glaze.
- Bake, 6 to 10 min., until cooked through.
- Switch the oven to broil, 2 to 3 min., until golden brown.
Mise en place
- Meanwhile, remove the root ends of the bok choy; separate the leaves (halve crosswise if large).
- Remove the bottom ½ inch of the gai lan stems; halve crosswise.
Sauté the vegetables
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the garlic and ginger (start with ½ for a milder flavour). Sauté, 1 to 2 min., until fragrant.
- Working in batches if necessary, add the gai lan, bok choy and S&P. Sauté, 2 to 3 min., until beginning to soften.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P.
- Add the edamame and sauté, 1 to 2 min., until warmed through; season with S&P.
Plate your dish
- Divide the salmon and vegetables between your plates. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
