September 12, 2024
Prawn Lettuce Wraps
Ingredients
- 2 Tbsp. fresh lemon juice
- 1 1/2 to 2 Tbsp gochujang (Korean hot pepper paste)
- 1 Tbsp. olive oil
- 2 tsp. honey
- 1 clove garlic, grated
- 2 tsp. grated fresh ginger
- 600g large prawns, peeled and deveined
- 1 head lettuce, leaves separated
- 2 Persian cucumbers, sliced
- 1 bunch small radishes, sliced
- Mint and basil, for serving
Directions
- Heat oven to 220°C. In a large bowl, whisk together lemon juice, gochujang, oil and honey, then stir in garlic and ginger. Add shrimp and toss to coat.
- Arrange in a single layer on a rimmed baking sheet and roast until just opaque throughout, 10 to 15 minutes.
- Serve shrimp in lettuce and top with cucumbers, radishes, mint and basil.
Nutrition Information - 1 Serving
- 230 Calories
- 4.5g Fat
- 13g Carbs
- 1g Fiber
- 36g Protein
- 0.75g Sodium
Ingredients 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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