Remember that herb paste I shared last week?
Well here’s a handy use for it. Smear it onto shrimp, marinate for a few hours then pan fry the shellfish with some veggies.
So simple a child could do it (provided they are old enough to be trusted around an open flame).
You can also be flexible with the veggies and just use whatever’s in the fridge (within reason of course, a potato would be a bit out of place here).
I recommend those listed because they work best in stir-frys – quick to cook and varied in terms of nutrition – but it’s good to be creative, and thrifty, so leftovers are welcome.
Lemon Basil Shrimp (serves 2)
- 10 raw shrimp, de-shelled and tails removed
- 3 tbsps lemon basil paste
- 1 tbsp coconut oil
- 6 spears asparagus, trimmed
- 2 carrots, peeled and cut into batons
- 1/2 head broccoli, cut into florets
- 2 baby bok choy
- 1 green onion, finely chopped
- 1 clove garlic, minced
- 2 tbsps chopped cilantro
- juice of 1/2 lime
- Put the shrimp in a bowl and add the paste, mix to combine then cover and refrigerate for 4-6 hours.
- Heat the coconut oil in a large frying pan or wok over a medium/low heat. Add the onion, garlic, carrots and broccoli. Gently fry for 5 minutes.
- Stir in the asparagus and bok choy. Cook until the bok choy begins to wilt and the asparagus is tender (about 5 minutes). Stir in the cilantro.
- Add the shrimp to the pan, and sprinkle over the lime juice. Cook until the shrimp colour (about 3 minutes). Serve immediately.