Γαρίδες cocktail με vegan sauce. Συνταγή από τον διατροφολόγο Μάνο Δημητρούλη με γάμπαρη Αργεντινής 7 Θάλασσες
Shrimp cocktail with vegan sauce

2

Servings

50'

Preparation / Cooking

2/5

Δυσκολία

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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

Created with
7 THALASSES Argentine Red Shrimp
Γάμπαρη Αργεντινής.
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Find 7 THALASSES
At all major supermarkets