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Ginger Spiced Shrimp with Lemongrass Lentils

Red lentils on a creamy coconut sauce topped with ginger and garlic spiced shrimp and baby kale. 
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 391 Fat: 14g Carbs: 31g Protein: 38g

ABOUT THE DISH

Lentils are a protein packed alternative to beans. Red split lentils also cook much faster than beans making them perfect for quick dinner time meals.  We love the earthy flavor of lentils and the wide range of recipe applications they have.

Ingredients
Lemongrass
Garlic
Cilantro
Red lentils
Vegetable Broth Base
Ginger
Baby kale
Gulf coast shrimp
Coconut Milk
Spice blend

Cooking terms for this recipe

Simmer To stew gently below or just at boiling point.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Wok or large sauté pan

2 small bowls

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Chop cilantro leaves and stems. Peel and grate ginger (see peeling instruction card). Remove shrimp from package, rinse, pat dry and remove tail shells. Toss shrimp with 1 tsp. oil, spice blend and a pinch of salt and pepper in a small bowl. Dissolve vegetable broth base in 2 cups water.

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Step 2: COOK THE LENTILS

Using the back of your knife, wack the lemongrass a few times to lightly crush. Bring lentils, lemongrass, and vegetable broth to boil in a small pot. Reduce to simmer and cook for 8-10 min. Drain, put back in pot and cover to keep warm. Season with a pinch of salt and pepper to taste. Lentils should be soft but not mush. While lentils are cooking start searing the shrimp (Step #3).

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Step 3: SEAR THE SHRIMP

Heat 1 Tbsp. oil in a large wok or sauté pan over medium heat. Add shrimp and ginger; cook for 2-3 minutes until shrimp are pink, firm, and opaque. USDA recommends cooking shrimp to an internal temperature of 145ºF.

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Step 4: FINISH THE SHRIMP

Add garlic and baby kale to shrimp, tossing for 1 minute. Remove shrimp and vegetables from pan, place in small bowl and set aside.

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Step 5: MAKE THE SAUCE

Add coconut milk to the same pan you cooked shrimp in. Simmer until slightly thickened, 2-3 minutes.

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Step 6: PLATE YOUR DISH

Divide coconut milk between 2 bowl. Remove lemongrass stalk from lentils and divide between 2 bowls. Add shrimp and vegetable mix on top. Enjoy!