Carb Conscious with Steak & Shrimp

Carb Conscious

with Steak & Shrimp

95 MIN
8 Servings
Wellness at Blue Apron
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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.
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.
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
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Nutritionist's Pick
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Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
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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:
• Steak & Arugula Grain Bowls with Balsamic-Goat Cheese Dressing
• Steak & Summer Vegetable Salad with Eggs & Guacamole Ranch
• Mexican Shrimp Salad with Nectarine & Cilantro Yogurt
• Smoky-Spiced Shrimp & Barley with Arugula & Honey Mustard
See Plans
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
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ingredients
Carb Conscious with Steak & Shrimp
Title
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Raw Pepitas
  • 1 oz Pitted Niçoise Olives
  • ⅓ cup Crispy Onions
  • 1 bunch Parsley
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Pasture-Raised Eggs
  • ½ lb Grape Tomatoes
  • 2 Romaine Lettuce Hearts
  • 4 ears Of Corn
  • 1 tsp Preserved Lemon Purée
  • 1 lb Broccoli
  • ¾ cup Pearled Barley
  • 4 oz Arugula
  • 1 Nectarine
  • 4 Steaks
  • 2 cloves Garlic
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1/18 lb Tail-Off Shrimp
  • ¼ cup Cilantro Sauce
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 Tbsps Spreadable Goat Cheese
  • 3 Tbsps Ranch Dressing
  • ¼ cup Guacamole
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Creamy Mustard Sauce
  • 2 tsps Honey
Make the hard-boiled eggs
1 Make the hard-boiled eggs

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes for hard-boiled. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

2 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Cook the shrimp
Cook & dress the barley
3 Cook & dress the barley

Add the barley to the same pot of boiling water. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the lemon purée until combined.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Peel and roughly chop 2 cloves of garlic. Remove the husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes; place in a large bowl and season with salt and pepper. Roughly chop the lettuce. Pit and medium dice the nectarine.

Prepare the remaining ingredients
Roast the broccoli & finish the barley
5 Roast the broccoli & finish the barley

Line a sheet pan with foil. Transfer the broccoli florets to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer to the pot of dressed barley; stir to combine. Taste, then season with salt and pepper if desired.

6 Cook & slice the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat 2 teaspoon 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. 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 & finish the corn
7 Cook & finish the corn

While the steaks rest, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the chopped garlic and corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Transfer to the bowl of seasoned tomatoes; stir to combine. Taste, then season with salt and pepper if desired.

8 Make the Balsamic-Goat Cheese Dressing

Whisk together the vinegar, goat cheese, and 2 teaspoons of water. Season with salt and pepper.

Make the Balsamic-Goat Cheese Dressing
Make the Guacamole Ranch
9 Make the Guacamole Ranch

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

10 Make the Cilantro Yogurt

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

Make the Cilantro Yogurt
Make the Honey Mustard
11 Make the Honey Mustard

Whisk together the creamy mustard sauce, honey (kneading the packet before opening), and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

12 Assemble & store the Steak & Arugula Grain Bowls

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished barley

• 1/4 arugula

• 1 sliced steak

Transfer the balsamic-goat cheese dressing to 2 small containers.

Assemble & store the Steak & Arugula Grain Bowls
Assemble & store the Steak & Summer Vegetable Salad
13 Assemble & store the Steak & Summer Vegetable Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped lettuce

• 1/4 finished corn

• 1 sliced steak

• 1 seasoned egg

Transfer the guacamole ranch to 2 small containers.

14 Assemble & store the Mexican Shrimp Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped lettuce 

• 1/4 finished corn

• 1/2 diced nectarine

• 1/4 cooked shrimp

Transfer the cilantro yogurt to 2 small containers.

Assemble & store the Mexican Shrimp Salad
Assemble & store the Smoky-Spiced Shrimp & Barley
15 Assemble & store the Smoky-Spiced Shrimp & Barley

For each serving, in a large container combine: 

• 1/4 finished barley

• 1/4 arugula

• 1/4 cooked shrimp

Transfer the honey mustard to 2 small containers.

16 Finish & serve the Steak & Arugula Grain Bowls

Makes 2 servings:

Roughly chop the olives. Heat the finished steak and barley in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the balsamic-goat cheese dressing and chopped olives.

Finish & serve the Steak & Arugula Grain Bowls
Finish & serve the Steak & Summer Vegetable Salad
17 Finish & serve the Steak & Summer Vegetable Salad

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Halve the eggs. Mix the finished steak salad to thoroughly combine. Garnish each serving with the guacamole ranch, crispy onions, and chopped parsley.

18 Finish & serve the Mexican Shrimp Salad

Makes 2 servings:

Roughly chop the pepitas. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. Mix the finished shrimp salad to thoroughly combine. Garnish each serving with the chopped jalapeño pepper, cilantro yogurt, and chopped pepitas

Finish & serve the Mexican Shrimp Salad
Finish & serve the Smoky-Spiced Shrimp & Barley
19 Finish & serve the Smoky-Spiced Shrimp & Barley

Makes 2 servings:

Roughly chop the roasted peppers. Heat the finished shrimp and barley in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard, chopped roasted peppers, and almonds.  

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