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Zoodles with shrimp in coconut sauce & sun-dried tomatoes
Zoodles with shrimp in coconut sauce & sun-dried tomatoes
522kcal Per person
31g Protein
18g Carbs
36g Fat
9g Fiber
Ingredients
- 4 ounces shrimp (frozen) (112 g)
- ½ onion
- 1 clove garlic (5 g)
- 2 sun-dried tomatoes
- 1 zucchini
- 1 ½ tablespoon olive oil (23 ml)
- 2 fluid ounces coconut milk (60 ml)
- ¼ cup water (59 ml)
- ½ teaspoon yellow mustard (3 g)
- 1 teaspoon Italian seasoning (2 g)
- 5 ounces spinach (140 g)
Preparing this recipe
- Take the shrimp out of the freezer and let them thaw on a plate.
- Chop the onion and finely mince the garlic. Cut the sun-dried tomatoes into strips. Meanwhile, make zoodles with a spiralizer from the zucchini.
- Pat the shrimp dry with kitchen paper and season them with pepper and salt. Heat half of the oil in a pan and sauté the shrimp over high heat for 2 minutes. Remove from the pan and set them aside on a plate.
- Heat the other half of the oil in the pan. Sauté the onion and garlic for a minute. Then add the coconut milk to the pan along with the water, mustard and Italian seasoning. Heat the coconut milk until it slightly thickens. Add the sun-dried tomatoes and spinach to the pan until the spinach wilts. Then add the shrimp and heat for another minute.
- Stir the zoodles into the sauce and heat for a short 1 minute to keep it crispy.
- Serve on a plate and season the dish with pepper and salt to taste.
Requisites:
- spiralizer
Tip van FitChef
1. Drizzle the zoodles with shrimp with fresh lime juice.
2. If you don't have a spiralizer, slice the zucchini into thin slices and then cut these slices into thin strips.
