Low-carb garlic and sesame prawns

Low-carb garlic and sesame prawns

This delicious umami dish brings an infusion of Asian flavors and takes just minutes to prepare. Enjoy lightly spiced, juicy shrimps tossed through a bed of perfectly cooked vegetables.

Low-carb garlic and sesame prawns

This delicious umami dish brings an infusion of Asian flavors and takes just minutes to prepare. Enjoy lightly spiced, juicy shrimps tossed through a bed of perfectly cooked vegetables.
USMetric
4 servingservings

Ingredients

  • 2 tbsp 2 tbsp coconut oil, divided
  • 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
  • 2 tbsp 2 tbsp sesame seeds, mixed
  • 1 lb 450 g jumbo shrimp, peeled and deveined
  • 6½ oz. 180 g red bell pepper, thinly slicedred bell peppers, thinly sliced
  • 8 oz. 230 g baby bok choy, sliced length-wise, into quarters
  • 1½ oz. (7 tbsp) 45 g (110 ml) scallion, sliced thinly, length-wisescallions, sliced thinly, length-wise
  • 2 tbsp 2 tbsp tamari soy sauce
  • chili flakes and finely sliced scallion, to garnishfinely sliced scallions, to garnish (optional)

Instructions

  1. Heat 1/2 of the coconut oil in a large frying pan, over medium-high heat.
  2. Add the shrimp, garlic, and sesame seeds to the pan. Toss for about a minute, or until the color of the shrimp begins to change, and is just slightly cooked through.
  3. Add the rest of the coconut oil, vegetables, and tamari soy. Stir fry for about 5 minutes, or until the vegetables are fork-tender.
  4. Spoon into separate bowls, and garnish with red chili flakes and scallions.

Tips

Can be stored in the fridge, in a covered container, for up to four days.

Jumbo shrimp are typically sold as 21/25, which means there will be 21-25 shrimp per pound, in the bag.

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