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image showing recipe preparationPreparation timeelementPreparation time10 min
image showing recipe preparationCooking timeelementCooking time15 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America


 150 g dried peeled shrimps and prawns
 200 ml coconut milk
 20 g roasted peanuts
 20 g cashew nuts
 4 tomatoes, chopped
 2 large onions
 1 tablespoon olive oil
 75 g flour
 1 small piece of grated ginger


 Mix half of the shrimp, peanuts and cashews until a thick powder is obtained.
 In a skillet, sauté the onions in olive oil.
 Dissolve the flour with half the coconut milk.
 Pour the remaining coconut milk into a saucepan, heat over low heat, stir in the parsley, tomatoes and coriander.
 Pour the coconut milk and flour mixture with the shrimp, peanut and mahogany powder into the pan.
 Stir constantly to avoid lumps.
 Add the other half of the whole shrimps and ginger and continue to stir until boiling.
 Serve hot.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
328.9 Kcal 26.4 g 7.6 g 17.7 g 9.7 g 0.2 g 4.0 g 239 g

The nutritionist's advice:

Dried shrimp, although a good source of protein, provides a lot of salt. Prefer fresh uncooked shrimp.