Carb Conscious with Steak & Shrimp

Carb Conscious

with Steak & Shrimp

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:
• Smoky Steak & Kale with Chickpeas & Guacamole Ranch
• Japanese-Style Steak with Vegetables & Honey-Soy Sauce
• Shrimp & Sautéed Kale Salad with Tahini-Yogurt Dressing
• Sambal-Peanut Shrimp with Togarashi Vegetables

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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ingredients
Carb Conscious with Steak & Shrimp
Title
  • 3 Tbsps Roasted Cashews
  • 1½ oz Feta Cheese
  • 3 Tbsps Roasted Peanuts
  • ½ oz Sweet Piquante Peppers
  • 1 tsp Black & White Sesame Seeds
  • 6 oz Green Beans
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 15.5-Oz Can Chickpeas
  • 1 Shallot
  • 1 bunch Kale
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ½ lb Grape Tomatoes
  • 1 tsp Preserved Lemon Purée
  • 1 Pasture-Raised Egg
  • 2 Persian Cucumbers
  • 4 Steaks
  • ¾ lb Carrots
  • 1 Red Onion
  • 1 Navel Orange
  • 15 oz Baby Bok Choy
  • 2 Tbsps Rice Vinegar
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 Tbsp Honey
  • 1 Lime
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Tahini
  • 1 Tbsp Soy Sauce
  • ¼ cup Guacamole
  • 1 Tbsp Smooth Peanut Butter Spread
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sambal Oelek
Cook & slice the steaks
1 Cook & slice the steaks

Fill a medium pot 3/4 of the way up with water. Heat to boiling on high. Pat the steaks dry with paper towels; season with salt and pepper on all sides. Evenly coat 2 steaks with enough of the smoky spice blend to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons 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. When cool enough to handle, find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. 

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

Cook the egg
2 Cook the egg

Meanwhile, carefully add the egg to the pot of boiling water and cook 9 minutes for hard-boiled. 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.

Prepare the ingredients & marinate the vegetables
3 Prepare the ingredients & marinate the vegetables

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Halve and peel the onion; medium dice. Drain and rinse the chickpeas. Peel the carrots; thinly slice into rounds. Cut off any stem ends from the green beans. Cut off the root ends of the bok choy; roughly chop. Peel and medium dice the orange. Halve the tomatoes. Halve the cucumbers lengthwise; thinly slice crosswise. Peel and thinly slice the shallot. In a bowl, combine the halved tomatoes, sliced cucumbers, sliced shallot, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Cook the shrimp
4 Cook the shrimp

Pat the shrimp dry with paper towels. Season with salt, pepper, and the weeknight hero spice blend. In the pan of reserved fond, heat 1 tablespoon 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the kale & chickpeas
5 Cook the kale & chickpeas

Meanwhile, in the same pot used to cook the egg, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and half the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Add the drained chickpeas. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat. Add the lemon purée; stir to combine. Taste, then season with salt and pepper if desired. 

Make the togarashi vegetables
6 Make the togarashi vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and remaining diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the green beans, chopped bok choy, and togarashi; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables are lightly browned and softened. Turn off the heat.

Make the Guacamole Ranch
7 Make the Guacamole Ranch

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

Make the Honey-Soy Sauce
8 Make the Honey-Soy Sauce

Combine the soy sauce, sesame oil, and honey (kneading the packet before opening).

Make the Tahini-Yogurt Dressing
9 Make the Tahini-Yogurt Dressing

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

Make the Sambal-Peanut Sauce
10 Make the Sambal-Peanut Sauce

Wash, dry, and quarter the lime. Combine the peanut butter spread, the juice of 2 lime wedges (you will have extra), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Assemble & Store the Smoky Steak & Kale
11 Assemble & Store the Smoky Steak & Kale

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked kale and  chickpeas

• 1/4 marinated vegetables

• 1 sliced smoky-spiced steak

• 1/2 seasoned egg

Transfer the guacamole ranch to 2 small containers.

Assemble & Store the Japanese-Style Steak
12 Assemble & Store the Japanese-Style Steak

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 togarashi vegetables

• 1 sliced steak

Transfer the honey-soy sauce to 2 small containers.

Assemble & Store the Shrimp & Sautéed Kale Salad
13 Assemble & Store the Shrimp & Sautéed Kale Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked kale and  chickpeas

• 1/4 marinated vegetables

• 1/4 cooked shrimp

• 1/2 diced orange

Transfer the tahini-yogurt dressing to 2 small containers.

Assemble & Store the Sambal-Peanut Shrimp
14 Assemble & Store the Sambal-Peanut Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 togarashi vegetables

• 1/4 cooked shrimp

Transfer the sambal-peanut sauce to 2 small containers.

Finish & Serve the Smoky Steak & Kale
15 Finish & Serve the Smoky Steak & Kale

Makes 2 servings:

Garnish each serving of finished steak and vegetables with the guacamole ranch and cheese (crumbling before adding).

Finish & Serve the Japanese-Style Steak
16 Finish & Serve the Japanese-Style Steak

Makes 2 servings:

Roughly chop the cashews. Heat the finished steak and togarashi vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey-soy sauce, chopped cashews, and sesame seeds.

Finish & Serve the Shrimp & Sautéed Kale Salad
17 Finish & Serve the Shrimp & Sautéed Kale Salad

Makes 2 servings:

Roughly chop the peppers. Garnish each serving of finished shrimp and vegetables with the tahini-yogurt dressing and chopped peppers.

Finish & Serve the Sambal-Peanut Shrimp
18 Finish & Serve the Sambal-Peanut Shrimp

Makes 2 servings:

Roughly chop the peanuts. Heat the finished shrimp and togarashi vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sambal-peanut sauce and chopped peanuts.

Tips from Home Chefs

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Cook & slice the steaks
1 Cook & slice the steaks

Fill a medium pot 3/4 of the way up with water. Heat to boiling on high. Pat the steaks dry with paper towels; season with salt and pepper on all sides. Evenly coat 2 steaks with enough of the smoky spice blend to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons 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. When cool enough to handle, find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. 

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

2 Cook the egg

Meanwhile, carefully add the egg to the pot of boiling water and cook 9 minutes for hard-boiled. 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.

Cook the egg
Prepare the ingredients & marinate the vegetables
3 Prepare the ingredients & marinate the vegetables

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Halve and peel the onion; medium dice. Drain and rinse the chickpeas. Peel the carrots; thinly slice into rounds. Cut off any stem ends from the green beans. Cut off the root ends of the bok choy; roughly chop. Peel and medium dice the orange. Halve the tomatoes. Halve the cucumbers lengthwise; thinly slice crosswise. Peel and thinly slice the shallot. In a bowl, combine the halved tomatoes, sliced cucumbers, sliced shallot, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

4 Cook the shrimp

Pat the shrimp dry with paper towels. Season with salt, pepper, and the weeknight hero spice blend. In the pan of reserved fond, heat 1 tablespoon 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the shrimp
Cook the kale & chickpeas
5 Cook the kale & chickpeas

Meanwhile, in the same pot used to cook the egg, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and half the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Add the drained chickpeas. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat. Add the lemon purée; stir to combine. Taste, then season with salt and pepper if desired. 

6 Make the togarashi vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and remaining diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the green beans, chopped bok choy, and togarashi; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables are lightly browned and softened. Turn off the heat.

Make the togarashi vegetables
Make the Guacamole Ranch
7 Make the Guacamole Ranch

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

8 Make the Honey-Soy Sauce

Combine the soy sauce, sesame oil, and honey (kneading the packet before opening).

Make the Honey-Soy Sauce
Make the Tahini-Yogurt Dressing
9 Make the Tahini-Yogurt Dressing

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

10 Make the Sambal-Peanut Sauce

Wash, dry, and quarter the lime. Combine the peanut butter spread, the juice of 2 lime wedges (you will have extra), and as much of the sambal oelek 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 Sambal-Peanut Sauce
Assemble & Store the Smoky Steak & Kale
11 Assemble & Store the Smoky Steak & Kale

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked kale and  chickpeas

• 1/4 marinated vegetables

• 1 sliced smoky-spiced steak

• 1/2 seasoned egg

Transfer the guacamole ranch to 2 small containers.

12 Assemble & Store the Japanese-Style Steak

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 togarashi vegetables

• 1 sliced steak

Transfer the honey-soy sauce to 2 small containers.

Assemble & Store the Japanese-Style Steak
Assemble & Store the Shrimp & Sautéed Kale Salad
13 Assemble & Store the Shrimp & Sautéed Kale Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked kale and  chickpeas

• 1/4 marinated vegetables

• 1/4 cooked shrimp

• 1/2 diced orange

Transfer the tahini-yogurt dressing to 2 small containers.

14 Assemble & Store the Sambal-Peanut Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 togarashi vegetables

• 1/4 cooked shrimp

Transfer the sambal-peanut sauce to 2 small containers.

Assemble & Store the Sambal-Peanut Shrimp
Finish & Serve the Smoky Steak & Kale
15 Finish & Serve the Smoky Steak & Kale

Makes 2 servings:

Garnish each serving of finished steak and vegetables with the guacamole ranch and cheese (crumbling before adding).

16 Finish & Serve the Japanese-Style Steak

Makes 2 servings:

Roughly chop the cashews. Heat the finished steak and togarashi vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey-soy sauce, chopped cashews, and sesame seeds.

Finish & Serve the Japanese-Style Steak
Finish & Serve the Shrimp & Sautéed Kale Salad
17 Finish & Serve the Shrimp & Sautéed Kale Salad

Makes 2 servings:

Roughly chop the peppers. Garnish each serving of finished shrimp and vegetables with the tahini-yogurt dressing and chopped peppers.

18 Finish & Serve the Sambal-Peanut Shrimp

Makes 2 servings:

Roughly chop the peanuts. Heat the finished shrimp and togarashi vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sambal-peanut sauce and chopped peanuts.

Finish & Serve the Sambal-Peanut Shrimp