INGREDIENTS

For the shrimps:

• 425 g (7 THALASSES) Argentine red shrimps
• 1 g of lemon juice
• some garlic powder
• 1 tablespoon of olive oil
• salt

For the sauce:

• 150 g Aquafaba
• 150 g cashews raw, unsalted
• 3 tablespoons of lemon juice
• 1 tablespoon of mustard
• 1 tablespoon apple cider vinegar or white vinegar
• 70 g stevia ketchup
• salt

Nutritional information/serving (1/2 recipe)

• Energy: 274 kcal
• Carbohydrates.
• Protein: 22.5 g.
• Fat: 10.1 g Protein: 22.5 g Protein: 22.5 g
• Saturated Fat: 2.1 g.
• Dietary fiber: 0.9 g

METHOD

Peel the prawns and marinate them with olive oil, lemon zest, dried garlic powder and salt.
Soak the cashews in hot water for 45 minutes.
Using a food processor, beat the Aquafaba in a high bowl for a few minutes until it foams.
Add the strained cashews and beat. Add the mustard, apple cider vinegar, salt and ketchup to the bucket and continue beating.
In a grill pan or non-stick skillet, cook the shrimp for 1 minute on each side.
In a glass, add some chopped cucumber, some spoonfuls of vegan cocktail sauce, another layer of chopped cucumber, sauce and finally top with the shrimp. Optionally garnish with chopped fresh cilantro.

Shrimp nutritionally:
– They have fewer calories per 100 g than squid and octopus.
– They have more omega-3 fatty acids than other seafood, except for mussels.

Manos Dimitroulis
Clinical Dietitian-Nutritionist