Maple and Coconut Shrimp

Informations supplémentaires

35 min. | 613 kcal | easy | Family | Printable version

1. Cook the rice Bring a saucepan with 1.5 ^2P | 2 ^3P cups of water and 0.5 ^2P | 0.5 ^3P broth cube to a boil. Pour in the rice, cover and cook for 10-12 minutes over low heat until the rice is cooked. Add the lime zest and the juice of half a lime to the cooked rice.

2. Setup Zest the lime and cut it into wedges. Cut the foot of the bok choy. Finely chop the garlic. Thinly slice the green onion. Peel the shrimp.

3. Cook the shrimp Heat a drizzle of oil in a skillet over medium high heat. Add salt and pepper to the shrimp. Add the shrimp to the pan and cook 3 minutes until colored. Remove from the skillet.

4. Make the sauce Add the spinach and half the green onion to the pan. Cook 1-2 minutes. Add the coconut milk, 0.5 ^2P | 0.5 ^3P broth cube, maple syrup and 1/2 ^2P | 2/3 ^3P cup of water. Bring to a boil and simmer for 3-4 minutes over medium low heat. Adjust salt and pepper to taste. Return the shrimp to the pan for 2-3 minutes.

5. Cook the bok choy Heat a drizzle of oil in a small pan on medium high. Add the bok choy and cook for 1 minute. Add the garlic and cook 1-2 minutes. Add salt and pepper to taste.

6. Plate your dish Serve the shrimp with the sauce, rice and bok choy. Garnish with the remaining green onion, coconut flakes and lime juice to taste. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!

10unitWild Argentina Shrimps

30mlMaple Syrup

140gBasmati Rice

1unitLime

3unitBok Choy Shanghai

2unitGarlic Clove(s)

2unitGreen Onion(s)

160mlCoconut Milk

20gCoconut Flakes

40gBaby Spinach

0.5unitVegetable Broth Cube(s)

What you need pans, saucepan, bowls

613 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 78g

26%

fat 23g

35%

cholesterol 157mg

52%

fiber 3g

12%

protein 25g

saturated 19g

95%

sodium 784mg

33%

sugar 14g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg