Carb Conscious with Shrimp & Pork Chops

Carb Conscious

with Shrimp & Pork Chops

95 MIN
8 Servings
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

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 Shrimp & Quinoa Salad with Egg & Spicy Ranch
• Creamy Lemon Shrimp with Roasted Broccoli & Potatoes
• Mexican Pork Salad with Quinoa & Guacamole Dressing
• Za’atar Pork Chops with Roasted Vegetables & Tahini Sauce

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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ingredients
Carb Conscious with Shrimp & Pork Chops
Title
  • 1 oz Castelvetrano Olives
  • 2 Tbsps Roasted Sunflower Seeds
  • 1½ oz Feta Cheese
  • 1 bunch Mint
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Sliced Roasted Almonds
  • 1¼ lbs Golden Or Red Potatoes
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Shallot
  • 6 oz Green Beans
  • ½ lb Grape Tomatoes
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 head Butter Lettuce
  • 5 oz Baby Spinach
  • 1 Pasture-Raised Egg
  • ½ cup Red Quinoa
  • 4 Boneless, Center-Cut Pork Chops
  • 1 lb Broccoli
  • 1 Yellow Onion
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Tbsp Red Wine Vinegar
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 3 Tbsps Ranch Dressing
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Labneh Cheese
  • ¼ cup Guacamole
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 Tbsps Tahini
  • 2 tsps Date Syrup
  • 1 Lemon
time-saving
tips & techniques
Cook the shrimp
1 Cook the shrimp

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the shrimp dry with paper towels; remove the tails. Season with salt, pepper, and the weeknight hero spice blend. In a large pan (nonstick, if you have one), 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.

Cook & slice the pork
2 Cook & slice the pork

Pat the pork dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned pork chops with enough of the Mexican spice blend to coat. Evenly coat the remaining seasoned pork chops with enough of the za’atar to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. 

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

Cook the egg
3 Cook the egg

Meanwhile, carefully add the egg to the pot of boiling water and cook 9 minutes. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked egg, then halve lengthwise. Season with salt and pepper. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off any stem ends from the green beans. Cut the potatoes into 1/4-inch rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the tomatoes. Peel and thinly slice the shallot. In a bowl, combine the halved tomatoes, sliced shallot, and vinegar; season with salt and pepper. Cut off and discard the root end of the lettuce; roughly chop the leaves. Place in a large bowl; add the spinach and toss to combine.

Cook & finish the quinoa
5 Cook & finish the quinoa

Add the quinoa to the pot of boiling water and cook, uncovered, 17 minutes. Carefully add the green beans. Continue to cook, 1 to 3 minutes, or until the quinoa and green beans are tender. Turn off the heat. Drain thoroughly and return to the pot. Add the seasoned tomatoes and shallot (including the liquid); stir to combine. Taste, then season with salt and pepper if desired.

Roast the potatoes
6 Roast the potatoes

Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the remaining vegetables
7 Roast the remaining vegetables

Meanwhile, transfer the broccoli florets, sliced peppers, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Make the Spicy Ranch
8 Make the Spicy Ranch

Combine the ranch dressing 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 Creamy Lemon Sauce
9 Make the Creamy Lemon Sauce

Quarter and deseed the lemon. Combine the labneh, the juice of 2 lemon wedges, and 2 teaspoons of water. Season with salt and pepper.

Make the Guacamole Dressing
10 Make the Guacamole Dressing

Combine the guacamole, yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Tahini Sauce
11 Make the Tahini Sauce

Combine the tahini, date syrup, the juice of the remaining lemon wedges, a drizzle of olive oil, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Assemble & Store the Seared Shrimp & Quinoa Salad
12 Assemble & Store the Seared Shrimp & Quinoa Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 lettuce and spinach 

• 1/4 finished quinoa

• 1/4 cooked shrimp

• 1/2 seasoned egg

Transfer the spicy ranch to 2 small containers.

Assemble & Store the Creamy Lemon Shrimp
13 Assemble & Store the Creamy Lemon Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted potatoes

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the creamy lemon sauce to 2 small containers.

Assemble & Store the Mexican Pork Salad
14 Assemble & Store the Mexican Pork Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 lettuce and spinach 

• 1/4 finished quinoa

• 1 sliced Mexican-spiced pork chop

Transfer the guacamole dressing to 2 small containers.

Assemble & Store the Za'atar Pork Chops
15 Assemble & Store the Za'atar Pork Chops

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted potatoes

• 1/4 roasted vegetables

• 1 sliced za’atar pork chop

Transfer the tahini sauce to 2 small containers.

Finish & Serve the Seared Shrimp & Quinoa Salad
16 Finish & Serve the Seared Shrimp & Quinoa Salad

Makes 2 servings:

Pit and roughly chop the olives. Garnish each serving of finished shrimp, quinoa, and salad with the spicy ranch, chopped olives, and sunflower seeds.

Finish & Serve the Creamy Lemon Shrimp
17 Finish & Serve the Creamy Lemon Shrimp

Makes 2 servings:

Heat the finished shrimp and roasted vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy lemon sauce and almonds.

Finish & Serve the Mexican Pork Salad
18 Finish & Serve the Mexican Pork Salad

Makes 2 servings:

Roughly chop the pepitas. Garnish each serving of finished pork, quinoa, and salad with the guacamole dressing, chopped pepitas, and cotija.

Finish & Serve the Za'atar Pork Chops
19 Finish & Serve the Za'atar Pork Chops

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and roasted vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tahini sauce, mint leaves (tearing just before adding), and feta (crumbling before adding).

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the shrimp
1 Cook the shrimp

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the shrimp dry with paper towels; remove the tails. Season with salt, pepper, and the weeknight hero spice blend. In a large pan (nonstick, if you have one), 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.

2 Cook & slice the pork

Pat the pork dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned pork chops with enough of the Mexican spice blend to coat. Evenly coat the remaining seasoned pork chops with enough of the za’atar to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. 

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

Cook & slice the pork
Cook the egg
3 Cook the egg

Meanwhile, carefully add the egg to the pot of boiling water and cook 9 minutes. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked egg, then halve lengthwise. Season with salt and pepper. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off any stem ends from the green beans. Cut the potatoes into 1/4-inch rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the tomatoes. Peel and thinly slice the shallot. In a bowl, combine the halved tomatoes, sliced shallot, and vinegar; season with salt and pepper. Cut off and discard the root end of the lettuce; roughly chop the leaves. Place in a large bowl; add the spinach and toss to combine.

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

Add the quinoa to the pot of boiling water and cook, uncovered, 17 minutes. Carefully add the green beans. Continue to cook, 1 to 3 minutes, or until the quinoa and green beans are tender. Turn off the heat. Drain thoroughly and return to the pot. Add the seasoned tomatoes and shallot (including the liquid); stir to combine. Taste, then season with salt and pepper if desired.

6 Roast the potatoes

Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Roast the remaining vegetables
7 Roast the remaining vegetables

Meanwhile, transfer the broccoli florets, sliced peppers, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

8 Make the Spicy Ranch

Combine the ranch dressing 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 Spicy Ranch
Make the Creamy Lemon Sauce
9 Make the Creamy Lemon Sauce

Quarter and deseed the lemon. Combine the labneh, the juice of 2 lemon wedges, and 2 teaspoons of water. Season with salt and pepper.

10 Make the Guacamole Dressing

Combine the guacamole, yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Guacamole Dressing
Make the Tahini Sauce
11 Make the Tahini Sauce

Combine the tahini, date syrup, the juice of the remaining lemon wedges, a drizzle of olive oil, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

12 Assemble & Store the Seared Shrimp & Quinoa Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 lettuce and spinach 

• 1/4 finished quinoa

• 1/4 cooked shrimp

• 1/2 seasoned egg

Transfer the spicy ranch to 2 small containers.

Assemble & Store the Seared Shrimp & Quinoa Salad
Assemble & Store the Creamy Lemon Shrimp
13 Assemble & Store the Creamy Lemon Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted potatoes

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the creamy lemon sauce to 2 small containers.

14 Assemble & Store the Mexican Pork Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 lettuce and spinach 

• 1/4 finished quinoa

• 1 sliced Mexican-spiced pork chop

Transfer the guacamole dressing to 2 small containers.

Assemble & Store the Mexican Pork Salad
Assemble & Store the Za'atar Pork Chops
15 Assemble & Store the Za'atar Pork Chops

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted potatoes

• 1/4 roasted vegetables

• 1 sliced za’atar pork chop

Transfer the tahini sauce to 2 small containers.

16 Finish & Serve the Seared Shrimp & Quinoa Salad

Makes 2 servings:

Pit and roughly chop the olives. Garnish each serving of finished shrimp, quinoa, and salad with the spicy ranch, chopped olives, and sunflower seeds.

Finish & Serve the Seared Shrimp & Quinoa Salad
Finish & Serve the Creamy Lemon Shrimp
17 Finish & Serve the Creamy Lemon Shrimp

Makes 2 servings:

Heat the finished shrimp and roasted vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy lemon sauce and almonds.

18 Finish & Serve the Mexican Pork Salad

Makes 2 servings:

Roughly chop the pepitas. Garnish each serving of finished pork, quinoa, and salad with the guacamole dressing, chopped pepitas, and cotija.

Finish & Serve the Mexican Pork Salad
Finish & Serve the Za'atar Pork Chops
19 Finish & Serve the Za'atar Pork Chops

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and roasted vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tahini sauce, mint leaves (tearing just before adding), and feta (crumbling before adding).