Garlic Prawns with Pak Choi and Quinoa

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This garlic prawn recipe with pak choi and quinoa will be an instant hit! The best advice here is to prepare the puree and mix it with the prawns in advance. So it's just about cooking the seasoned shrimp on a griddle and frying the pak choi. Delicious!

For 4 people

Time 30min

Protein 2

Carbohydrates 1

Free Vegetables 1

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Fat 1


* 4 garlic cloves, minced * Juice of 2 limes * 1 green chili, seeded * Large pinch of dried chili flakes * 2 tablespoons of virgin rapeseed oil * 360 g of large raw prawns, inside or outside the shell ( your preference) * Sea salt * 200 g of cooked quinoa to serve

For the pak choi:

1 teaspoon fresh grated ginger 400 g pak choi, separate stems, and both stems and leaves chopped 1 tablespoon light soy sauce


1. Put the garlic in a blender and add the lime, the chilies, the chili flakes, a pinch of salt and the oil. Blend in a puree.

2. In a bowl, cover the shrimp with the mash. If you can leave them for a couple of hours in the fridge to marinate, otherwise let them marinate for 20 minutes at room temperature.

3. Heat a griddle or skillet over medium-high heat. Cook the prawns until they are pink, this should not take more than 3 minutes, if you cook them too much, they will get gummy.

4. Meanwhile, spray hot wok or skillet with light frying spray and add pak choi stems. Fry or steam fry (adding a pinch of water and then cover) for 1 minute, then add the leaves, soy sauce, and ginger and cook for 3 minutes.

5. Remove from heat, serve with shrimp and quinoa.

6. This garlic prawn recipe with pak choi and quinoa can also be enjoyed cold with a salad for a delicious lunch idea!

Garlic Prawns with Pak Choi and Quinoa first appeared in Motivation Weight Management.


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