Honey-walnut tempura shrimp with broccoli and charred romaine

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 730 Calories/Serving

30–45 Minutes

We lighten up a Chinese classic with a quick stir-fry plus plenty of nourishing vegetables.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 pasture-raised organic egg
4½ tablespoons arrowroot powder
Shrimp options:
10 ounces wild Gulf shrimp
10 ounces wild tail-on jumbo shrimp
½ pound broccoli (see Market Watch note)
1 or 2 cloves peeled fresh garlic
1 lemon
3 scallions
1 romaine heart
¼ cup walnuts
1 tablespoon plus 1½ teaspoons honey
¼ cup paleo mayo

Nutrition per serving

Calories 730, Total Fat 47g (60% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 320mg (107% DV), Sodium 510mg (22% DV), Total Carb. 41g (15% DV), Fiber 9g (32% DV), Total Sugars 19g (Incl. 14g Added Sugars, 28% DV), Protein 35g
Contains: Eggs, Crustacean Shellfish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the shrimp

Working over 1 medium and 1 small bowl, crack the egg and separate the white and yolk, carefully dropping the white into the medium bowl and the yolk into the small bowl. Save the yolk for another use.
Measure 2 tablespoons [¼ cup] arrowroot powder; save the rest for another use.
Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.

To the medium bowl with the egg white, add the arrowroot powder and whisk vigorously until frothy. Add the shrimp and toss to coat. Let stand while you prepare the broccoli.

Prep and cook the broccoli

Cut the broccoli into 1-inch florets; trim any coarse stems.
Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the honey-walnut sauce.
Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.

Bring a medium sauce pot of lightly salted water to a boil. Add the broccoli and cook until just crisp-tender, 1 to 2 minutes. Drain and return the broccoli to the pot off the heat. Add the garlic, lemon zest, and white parts of the scallions and toss to combine; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

Cook the shrimp

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until crisp on the outside and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Wipe out the pan.

Char the romaine

Keeping the root end intact, cut the romaine in half lengthwise. Brush the cut sides with 1 teaspoon [2 tsp] oil.

Warm the same pan used for the shrimp over medium-high heat until hot but not smoking. Place the romaine, cut sides down, and cook without turning until lightly charred, 2 to 4 minutes. Transfer to a plate.
While the romaine cooks, prepare the honey-walnut sauce and finish the shrimp.

Make the honey-walnut sauce; finish the shrimp

Coarsely chop the walnuts.

In another medium bowl, stir together the honey, mayo, and 1 to 2 teaspoons [2 to 3 tsp] lemon juice. Add the shrimp and walnuts and stir gently to coat; season to taste with salt and pepper.

Serve

Transfer the romaine to individual plates and top with the honey-walnut shrimp. Garnish with the green parts of the scallions and serve with the broccoli.

Kids Can!

Press the garlic (if you have a press).
Juice the lemon.
Brush the romaine with oil.
Stir together the honey-walnut sauce.
Garnish with the scallions.

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