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🍽️ Crispy Shrimp with Cauliflower and Coriander

489 kcal · 30 min · 4 servings

Ingredients

• 0.25 cauliflower
• 1 bunch coriander leaves
• 8 medium-sized, peeled shrimp
• 0.5 organic lemon
• 4 tbsp rapeseed oil
• 3 tbsp coconut milk
• sea salt
• chili powder
• 3 tbsp breadcrumbs
• 3 tbsp oat flakes

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Remove the tough stems and slice the cauliflower thinly.
3. 3. Wash the lemon.
4. 4. Slice the lemon into thin rounds.
5. 5. Wash the coriander.
6. 6. Finely chop the coriander.
7. 7. Heat two tablespoons of rapeseed oil in a large pan.
8. 8. Fry the cauliflower slices in the hot oil.
9. 9. Wait for two minutes.
10. 10. Add the shrimp to the pan.
11. 11. Add the lemon slices to the pan.
12. 12. Fry everything together until the shrimp and cauliflower are cooked through.
13. 13. Add the coconut milk to the pan.
14. 14. Take a small amount of the chopped coriander aside to garnish the dish later.
15. 15. Add the remaining coriander to the pan.
16. 16. Season with salt.
17. 17. Season with chili powder.
18. 18. Stir the ingredients well.
19. 19. Transfer the mixture to a deep plate.
20. 20. Keep the dish warm.
21. 21. Wipe the pan clean.
22. 22. Heat the remaining rapeseed oil in the pan.
23. 23. Fry the breadcrumbs and oat flakes in the oil until they are nicely crispy.
24. 24. Place the crispy mixture as a topping over the shrimp.
25. 25. Sprinkle the dish with the reserved coriander.

Nutrition per serving

• kcal: 489
• Protein: 23 g · Fett/Fat: 30 g · Carbs: 31 g