Ingredients:
– 150 grams of cocktail shrimp (frozen)
– 1 onion
– 1 clove garlic (5 g)
– 2 sun-dried tomatoes
– 1 zucchini
– 1 ½ tablespoon (olive) oil (15 ml)
– 50 ml coconut milk
– ½ teaspoon mustard (5 g)
– ½ teaspoon Italian herbs, dried (1 g)
– 125 grams of spinach
Preparation:
Remove the shrimp from the freezer and let thaw on a plate.
Chop the onion and finely chop the garlic clove. Cut the sun-dried tomatoes into strips. In the meantime, use a spiral cutter to make zucchini spaghetti from the zucchini.
Pat the shrimp dry with kitchen paper and season with salt and pepper. Heat half the oil in a pan and fry the shrimp over high heat for 2 minutes. Remove from the pan and set aside on a plate.
Heat the other half of the oil in the pan. Fry the onion and garlic for a minute. Then add the coconut milk to the pan together with 50 ml of water, the mustard and the Italian herbs. Heat the coconut milk until it starts to thicken a little. Then add the sun-dried tomatoes and spinach to the pan until the spinach shrinks. Then add the shrimp and heat for another minute.
Stir the zucchini into the sauce and heat briefly for 1 minute so that it remains nice and crispy.
Serve on a plate and season with salt and pepper.
– Kcal: 473
– Protein: 38g
– Carbohydrates: 18g
– Fat: 28g
– Dietary fiber: 9g
This recipe was made possible by FitChef
Really change? Then combine healthy eating with smart exercise!
Healthy food is an important step towards a healthier life. But unfortunately healthy food alone is not enough to achieve your dream body. Therefore, combine healthy food with effective training that is tailored to your level. Curious how we can help you with this? Then schedule a free coaching meeting without obligation with me or one of the other master trainers.
Are you still in doubt? Then first take the no-obligation online membership test: 6 short questions (only 1 minute to complete) to discover whether Enforce suits you!
