Carb Conscious with Seared Steak & Shrimp

Carb Conscious

with Seared Steak & Shrimp

95 MIN
8 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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:
• Seared Steak & Vegetables with Creamy Caper Pesto
• Steak Lettuce Cups with Peanuts & Creamy Cilantro Sauce
• Shrimp & Orange Salad with Calabrian Chile Dressing
• Seared Shrimp with Vegetables & Spicy Soy Sauce

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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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ingredients
Carb Conscious with Seared Steak & Shrimp
Title
  • 1 head Butter Lettuce
  • 5 oz Baby Spinach
  • ¼ cup Sliced Roasted Almonds
  • 1 tsp Furikake
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Roasted Pistachios
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Pickled Peruvian Peppers
  • 2 Tbsps Rice Vinegar
  • 1 Navel Orange
  • 1 Shallot
  • 4 Persian Cucumbers
  • 1 Yellow Onion
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 1 lb Broccoli
  • ½ lb Sweet Peppers
  • 4 Steaks
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Capers
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 2 tsps Honey
  • 2 Tbsps Mayonnaise
  • ⅓ cup Basil Pesto
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Sour Cream
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Soy Sauce
  • ¼ cup Cilantro Sauce
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce for bulk cooking. Place and oven rack in the center of the oven, then preheat the oven to 450°F. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Halve, peel, and thinly slice the onion.Combine the broccoli florets, quartered sweet peppers, and sliced onion in a bowl. Peel and medium dice the orange.

Prepare & marinate the cucumbers:
2 Prepare & marinate the cucumbers:

Thinly slice the cucumbers into rounds. Halve, peel, and thinly slice the shallot. In a bowl, combine the sliced cucumbers, sliced shallot, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Roast the vegetables:
3 Roast the vegetables:

Meanwhile, line a sheet pan with foil. Place the prepared broccoli, sweet peppers, and onion on the foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & slice the steaks:
4 Cook & slice the steaks:

Meanwhile, pat the steaks dry with paper towels; season with salt and  pepper on all sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for  medium-rare, or until browned and cooked to your desired degree of  doneness.* Transfer to a cutting board and let rest at least 5 minutes.  Wipe out the pan. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

* An instant-read thermometer should register 145°F.

Cook the shrimp:
5 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 2 tablespoons 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. Turn off the heat.

Make the Creamy Caper Pesto:
6 Make the Creamy Caper Pesto:

Roughly chop the capers. Combine the chopped capers, basil pesto, and crème fraîche.

Make the Creamy Cilantro Sauce:
7 Make the Creamy Cilantro Sauce:

Roughly chop the jalapeño pepper. Combine the sour cream, cilantro sauce, 2 teaspoons of water, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be.

Make the Calabrian Chile Dressing:
8 Make the Calabrian Chile Dressing:

Combine the mayonnaise, 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.

Make the Spicy Soy Sauce:
9 Make the Spicy Soy Sauce:

Combine the sesame oil, soy sauce, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Assemble & Store the Seared Steak & Vegetables:
10 Assemble & Store the Seared Steak & Vegetables:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced steak

• 1/4 roasted vegetables

Transfer the creamy caper pesto to 2 small containers.

Assemble & Store the Steak Lettuce Cups:
11 Assemble & Store the Steak Lettuce Cups:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced steak

• 1/4 marinated cucumbers 

Transfer the creamy cilantro sauce to 2 small containers.

Assemble & Store the Shrimp & Orange Salad:
12 Assemble & Store the Shrimp & Orange Salad:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp 

• 1/4 marinated cucumbers 

• 1/2 diced orange 

Transfer the Calabrian chile dressing to 2 small containers.

Assemble & Store the Asian-Style Shrimp:
13 Assemble & Store the Asian-Style Shrimp:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp 

• 1/4 roasted vegetables

Transfer the spicy soy sauce to 2 small containers.

Finish & Serve the Seared Steak & Vegetables:
14 Finish & Serve the Seared Steak & Vegetables:

Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy caper pesto and almonds.

Finish & Serve the Steak Lettuce Cups:
15 Finish & Serve the Steak Lettuce Cups:

Roughly chop the peanuts. Wash and dry the lettuce; cut off and discard the root end, then separate the leaves. For each serving, evenly divide the finished steak and cucumbers, peruvian peppers, chopped peanuts, and creamy cilantro sauce among half the lettuce leaves (using 2 lettuce leaves per cup).

Finish & Serve the Shrimp & Orange Salad:
16 Finish & Serve the Shrimp & Orange Salad:

Roughly chop the pistachios. Wash and dry the spinach. Combine the finished shrimp, cucumbers, and orange with the spinach and Calabrian chile dressing. Toss to coat. Garnish each serving with the chopped pistachios.

Finish & Serve the Asian-Style Shrimp:
17 Finish & Serve the Asian-Style Shrimp:

Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy soy sauce, sesame seeds, and furikake.

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce for bulk cooking. Place and oven rack in the center of the oven, then preheat the oven to 450°F. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Halve, peel, and thinly slice the onion.Combine the broccoli florets, quartered sweet peppers, and sliced onion in a bowl. Peel and medium dice the orange.

2 Prepare & marinate the cucumbers:

Thinly slice the cucumbers into rounds. Halve, peel, and thinly slice the shallot. In a bowl, combine the sliced cucumbers, sliced shallot, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Prepare & marinate the cucumbers:
Roast the vegetables:
3 Roast the vegetables:

Meanwhile, line a sheet pan with foil. Place the prepared broccoli, sweet peppers, and onion on the foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook & slice the steaks:

Meanwhile, pat the steaks dry with paper towels; season with salt and  pepper on all sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for  medium-rare, or until browned and cooked to your desired degree of  doneness.* Transfer to a cutting board and let rest at least 5 minutes.  Wipe out the pan. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

* An instant-read thermometer should register 145°F.

Cook & slice the steaks:
Cook the shrimp:
5 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 2 tablespoons 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. Turn off the heat.

6 Make the Creamy Caper Pesto:

Roughly chop the capers. Combine the chopped capers, basil pesto, and crème fraîche.

Make the Creamy Caper Pesto:
Make the Creamy Cilantro Sauce:
7 Make the Creamy Cilantro Sauce:

Roughly chop the jalapeño pepper. Combine the sour cream, cilantro sauce, 2 teaspoons of water, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be.

8 Make the Calabrian Chile Dressing:

Combine the mayonnaise, 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.

Make the Calabrian Chile Dressing:
Make the Spicy Soy Sauce:
9 Make the Spicy Soy Sauce:

Combine the sesame oil, soy sauce, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

10 Assemble & Store the Seared Steak & Vegetables:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced steak

• 1/4 roasted vegetables

Transfer the creamy caper pesto to 2 small containers.

Assemble & Store the Seared Steak & Vegetables:
Assemble & Store the Steak Lettuce Cups:
11 Assemble & Store the Steak Lettuce Cups:

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced steak

• 1/4 marinated cucumbers 

Transfer the creamy cilantro sauce to 2 small containers.

12 Assemble & Store the Shrimp & Orange Salad:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp 

• 1/4 marinated cucumbers 

• 1/2 diced orange 

Transfer the Calabrian chile dressing to 2 small containers.

Assemble & Store the Shrimp & Orange Salad:
Assemble & Store the Asian-Style Shrimp:
13 Assemble & Store the Asian-Style Shrimp:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp 

• 1/4 roasted vegetables

Transfer the spicy soy sauce to 2 small containers.

14 Finish & Serve the Seared Steak & Vegetables:

Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy caper pesto and almonds.

Finish & Serve the Seared Steak & Vegetables:
Finish & Serve the Steak Lettuce Cups:
15 Finish & Serve the Steak Lettuce Cups:

Roughly chop the peanuts. Wash and dry the lettuce; cut off and discard the root end, then separate the leaves. For each serving, evenly divide the finished steak and cucumbers, peruvian peppers, chopped peanuts, and creamy cilantro sauce among half the lettuce leaves (using 2 lettuce leaves per cup).

16 Finish & Serve the Shrimp & Orange Salad:

Roughly chop the pistachios. Wash and dry the spinach. Combine the finished shrimp, cucumbers, and orange with the spinach and Calabrian chile dressing. Toss to coat. Garnish each serving with the chopped pistachios.

Finish & Serve the Shrimp & Orange Salad:
Finish & Serve the Asian-Style Shrimp:
17 Finish & Serve the Asian-Style Shrimp:

Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy soy sauce, sesame seeds, and furikake.

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