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🍽️ Shrimp in Tea Marinade with Rice and Vegetables

530 kcal · 30 min · 4 servings

Ingredients

• shrimp raw, frozen 600 g
• green tea 2 pcs.
• garlic cloves 2 pcs.
• ginger, fresh 20 g
• soy sauce 4 tbsp
• jasmine rice 300 g
• salt pinch
• cilantro, fresh 40 g
• carrots 300 g
• spring onions 1 bunch
• celery stalks 150 g
• organic limes 1 pcs.
• oil 4 tbsp
• chili, ground pinch

Instructions

1. 1. Ideally, let the shrimp thaw overnight in the refrigerator.
2. 2. Pour 400 milliliters of boiling water over two bags of green tea.
3. 3. Let the tea steep for about two minutes.
4. 4. Remove the tea bags from the liquid.
5. 5. Let the tea cool down.
6. 6. Peel the garlic and the ginger.
7. 7. Finely chop the garlic and the ginger.
8. 8. Mix the cooled tea with the chopped ginger and garlic.
9. 9. Add two tablespoons of soy sauce to the tea mixture.
10. 10. Rinse the shrimp under running water.
11. 11. Pat the shrimp dry with a kitchen towel.
12. 12. Place the shrimp in the marinade.
13. 13. Cover the bowl.
14. 14. Let the shrimp marinate covered in the refrigerator.
15. 15. Put the jasmine rice into a pot.
16. 16. Pour 700 milliliters of salted water over the rice.
17. 17. Bring the water with the rice to a boil.
18. 18. Reduce the heat to medium.
19. 19. Cover the pot with a lid.
20. 20. Let the rice cook for about 15 minutes.
21. 21. Check if the rice is soft.
22. 22. Wash the coriander under running water.
23. 23. Shake the coriander dry.
24. 24. Remove the thick stems from the coriander.
25. 25. Finely chop the coriander leaves.
26. 26. Wash the carrots under running water.
27. 27. Peel the carrots.
28. 28. Cut off the ends of the carrots.
29. 29. Cut the carrots into thin strips.
30. 30. Wash the spring onions under running water.
31. 31. Remove the root ends of the spring onions.
32. 32. Cut the spring onions into rings.
33. 33. Wash the celery stalks under running water.
34. 34. Cut the celery stalks into strips.
35. 35. Wash the lime under running water.
36. 36. Halve the lime.
37. 37. Squeeze the juice from the lime.
38. 38. Take the shrimp out of the marinade.
39. 39. Store the marinade in a separate container.
40. 40. Add two tablespoons of oil to a frying pan.
41. 41. Heat the oil over medium heat.
42. 42. Add the prepared vegetables to the pan.
43. 43. Sweat the vegetables for about seven minutes.
44. 44. Add two to three tablespoons of the stored marinade to the vegetables.
45. 45. Let the marinade come to a brief boil.
46. 46. Season the vegetables with soy sauce.
47. 47. Season the vegetables with chili.
48. 48. Season the vegetables with the lime juice.
49. 49. Add the vegetables to the pot with the rice.
50. 50. Mix the vegetables well with the rice.
51. 51. Keep the rice and vegetable mixture warm.
52. 52. Wipe the pan clean.
53. 53. Add two tablespoons of oil to the pan.
54. 54. Heat the oil over medium to high heat.
55. 55. Fry the shrimp for about four minutes on all sides.
56. 56. Deglaze the shrimp with a little marinade.
57. 57. Let the marinade come to a brief boil.
58. 58. Plate the shrimp.
59. 59. Add the rice and vegetable mixture to the plates with the shrimp.
60. 60. Garnish the dish with fresh coriander.

Nutrition per serving

• kcal: 530
• Protein: 32 g · Fett/Fat: 18 g · Carbs: 62 g