Shrimp with cucumber and ginger
Shrimp give this dish plenty of protein and iodine, while cucumber keeps it lighter and juicier. Ginger adds a bright aroma and helps keep the flavor clean without a heavy sauce. The result is a quick keto recipe for a light hot dinner.
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Kitchen: Italian
1 kg 250 gram
Servings: 2 (1 serving ≈ 226 gram)
Digestion time: 3 hour
Complete protein: ✔
Peel cucumber (250 g) and slice it into rounds. Grate ginger (5 g) finely, and peel and dry shrimp (180 g) if needed.
Heat coconut oil (14 g) in a skillet and briefly warm ginger (5 g) in it so the oil becomes aromatic.
Add cucumber (250 g) and cook for 2-3 minutes over medium heat. Then add shrimp (180 g), season with salt (2 g) and fry for another 3-4 minutes until the shrimp turn fully pink. Serve right away while the cucumber is still slightly crisp.
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