Lemon Basil Shrimp

I really love a colourful plate

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).

I made a lot of stir-frys when I was a poor student – cheap, easy nutrition!

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

1. Put the shrimp in a bowl and add the paste, mix to combine then cover and refrigerate for 4-6 hours.
2. 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.
3. 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.
4. Add the shrimp to the pan, and sprinkle over the lime juice. Cook until the shrimp colour (about 3 minutes). Serve immediately.