Carb Conscious with Chicken & Shrimp

Carb Conscious

with Chicken & Shrimp

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Discover meal prep designed for a healthy lifestyle. These recipes replace refined carbohydrates with high-fiber foods like veggies and whole grains, all with 42g or less of net carbs per serving.

This week's meals are:
• Hot Honey Chicken with Quinoa & Vegetables
• Mexican Chicken Salad with Parmesan-Lime Dressing
• Shrimp & Creamy Guacamole with Vegetable Quinoa & Pepitas
• Smoky Shrimp Salad with Almonds & Romesco Dressing

See Plans
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
View Full Nutrition
Nutrition Label
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ingredients
Carb Conscious with Chicken & Shrimp
Title
  • 2 Tbsps Roasted Pistachios
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Raw Pepitas
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ½ lb Grape Tomatoes
  • 2 Zucchini
  • 2 Romaine Lettuce Hearts
  • 2 Poblano Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 6 oz Green Beans
  • 1 cup Red Quinoa
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 18 oz Chopped Chicken Breast
  • 3 oz Radishes
  • 4 Scallions
  • 1 Lime
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 Tbsp Honey
  • ¼ cup Grated Parmesan Cheese
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup Guacamole
  • ¼ cup Sour Cream
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mayonnaise
  • 1½ tsps Calabrian Chile Paste
Cook the quinoa
1 Cook the quinoa

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the chicken
2 Cook the chicken

Meanwhile, pat the chicken dry with paper towels. Season with salt, pepper, and the weeknight hero spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Cook the shrimp
3 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt, pepper, and the smoky spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Cut off any stem ends from the green beans; halve crosswise. Cut off the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Thinly slice the scallions. Halve the tomatoes. Halve the radishes lengthwise; thinly slice crosswise. Quarter the lime. Roughly chop the lettuce. Cut off the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a large bowl, combine the halved tomatoes, sliced radishes, and the juice of 2 lime wedges (reserving the remaining 2 wedges for the dressing). Season with salt and pepper.

Cook the vegetables & finish the quinoa
5 Cook the vegetables & finish the quinoa

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved green beans and diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the vegetables are softened. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the poblano peppers & make the salsa
6 Cook the poblano peppers & make the salsa

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the sliced scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes and radishes; stir to combine. Taste, then season with salt and pepper if desired.

Make the Hot Honey
7 Make the Hot Honey

Combine the honey (kneading the packet before opening), 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Parmesan-Lime Dressing
8 Make the Parmesan-Lime Dressing

Combine the parmesan, yogurt, and the juice of the remaining lime wedges. Season with salt and pepper.

Make the Creamy Guacamole
9 Make the Creamy Guacamole

Combine the guacamole and sour cream. Taste, then season with salt and pepper if desired.

Make the Romesco Dressing
10 Make the Romesco Dressing

Combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired.

Assemble & Store the Hot Honey Chicken
11 Assemble & Store the Hot Honey Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked chicken

Transfer the hot honey to 2 small containers.

Assemble & Store the Mexican Chicken Salad
12 Assemble & Store the Mexican Chicken Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped lettuce

• 1/4 tomato-poblano salsa

• 1/4 cooked chicken

Transfer the parmesan-lime dressing to 2 small containers.

Assemble & Store the Shrimp & Creamy Guacamole
13 Assemble & Store the Shrimp & Creamy Guacamole

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked shrimp

Transfer the creamy guacamole to 2 small containers.

Assemble & Store the Smoky Shrimp Salad
14 Assemble & Store the Smoky Shrimp Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped lettuce

• 1/4 tomato-poblano salsa

• 1/4 cooked shrimp

Transfer the romesco dressing to 2 small containers.

Finish & Serve the Hot Honey Chicken
15 Finish & Serve the Hot Honey Chicken

Makes 2 servings:

Roughly chop the pistachios. Heat the finished chicken and quinoa in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the hot honey, chopped pistachios, and Grana Padano (crumbling before adding).

Finish & Serve the Mexican Chicken Salad
16 Finish & Serve the Mexican Chicken Salad

Makes 2 servings:

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Garnish each serving of finished chicken and salad with the parmesan-lime dressing and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. 

Finish & Serve the Shrimp & Creamy Guacamole
17 Finish & Serve the Shrimp & Creamy Guacamole

Makes 2 servings:

Roughly chop the pepitas. Heat the finished shrimp and quinoa in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the chopped pepitas and creamy guacamole.

Finish & Serve the Smoky Shrimp Salad
18 Finish & Serve the Smoky Shrimp Salad

Makes 2 servings:

Garnish each serving of finished shrimp and salad with the romesco dressing and almonds

Tips from Home Chefs

Cook the quinoa
1 Cook the quinoa

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Cook the chicken

Meanwhile, pat the chicken dry with paper towels. Season with salt, pepper, and the weeknight hero spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Cook the chicken
Cook the shrimp
3 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt, pepper, and the smoky spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

4 Prepare the remaining ingredients

Wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Cut off any stem ends from the green beans; halve crosswise. Cut off the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Thinly slice the scallions. Halve the tomatoes. Halve the radishes lengthwise; thinly slice crosswise. Quarter the lime. Roughly chop the lettuce. Cut off the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a large bowl, combine the halved tomatoes, sliced radishes, and the juice of 2 lime wedges (reserving the remaining 2 wedges for the dressing). Season with salt and pepper.

Prepare the remaining ingredients
Cook the vegetables & finish the quinoa
5 Cook the vegetables & finish the quinoa

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved green beans and diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the vegetables are softened. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

6 Cook the poblano peppers & make the salsa

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the sliced scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes and radishes; stir to combine. Taste, then season with salt and pepper if desired.

Cook the poblano peppers & make the salsa
Make the Hot Honey
7 Make the Hot Honey

Combine the honey (kneading the packet before opening), 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

8 Make the Parmesan-Lime Dressing

Combine the parmesan, yogurt, and the juice of the remaining lime wedges. Season with salt and pepper.

Make the Parmesan-Lime Dressing
Make the Creamy Guacamole
9 Make the Creamy Guacamole

Combine the guacamole and sour cream. Taste, then season with salt and pepper if desired.

10 Make the Romesco Dressing

Combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired.

Make the Romesco Dressing
Assemble & Store the Hot Honey Chicken
11 Assemble & Store the Hot Honey Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked chicken

Transfer the hot honey to 2 small containers.

12 Assemble & Store the Mexican Chicken Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped lettuce

• 1/4 tomato-poblano salsa

• 1/4 cooked chicken

Transfer the parmesan-lime dressing to 2 small containers.

Assemble & Store the Mexican Chicken Salad
Assemble & Store the Shrimp & Creamy Guacamole
13 Assemble & Store the Shrimp & Creamy Guacamole

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked shrimp

Transfer the creamy guacamole to 2 small containers.

14 Assemble & Store the Smoky Shrimp Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped lettuce

• 1/4 tomato-poblano salsa

• 1/4 cooked shrimp

Transfer the romesco dressing to 2 small containers.

Assemble & Store the Smoky Shrimp Salad
Finish & Serve the Hot Honey Chicken
15 Finish & Serve the Hot Honey Chicken

Makes 2 servings:

Roughly chop the pistachios. Heat the finished chicken and quinoa in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the hot honey, chopped pistachios, and Grana Padano (crumbling before adding).

16 Finish & Serve the Mexican Chicken Salad

Makes 2 servings:

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Garnish each serving of finished chicken and salad with the parmesan-lime dressing and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. 

Finish & Serve the Mexican Chicken Salad
Finish & Serve the Shrimp & Creamy Guacamole
17 Finish & Serve the Shrimp & Creamy Guacamole

Makes 2 servings:

Roughly chop the pepitas. Heat the finished shrimp and quinoa in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the chopped pepitas and creamy guacamole.

18 Finish & Serve the Smoky Shrimp Salad

Makes 2 servings:

Garnish each serving of finished shrimp and salad with the romesco dressing and almonds

Finish & Serve the Smoky Shrimp Salad
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