In order to bring you the best organic produce, some ingredients may differ from those depicted.
Honey-walnut tempura shrimp with broccoli and charred romaine
Paleo, Soy-Free, Dairy-Free, Gluten-Free
2 Servings, 730 Calories/Serving
We lighten up a Chinese classic with a quick stir-fry plus plenty of nourishing vegetables.
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
Calories: 730, Protein: 35g (70% DV), Fiber: 9g (36% DV), Total Fat: 47g (72% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 10g, Saturated Fat: 6g (30% DV), Cholesterol: 320mg (107% DV), Sodium: 510mg (21% DV), Carbohydrates: 41g (14% DV), Total Sugars: 19g, Added Sugars: (Honey): 14g (28% DV).
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.
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.
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.
Cook the shrimp
Char the romaine
- Keeping the root end intact, cut the romaine in half lengthwise. Brush the cut sides with 1 teaspoon [2 tsp] oil.
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.
- 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.