Stir fry with shrimps




Preparation / Cooking





  • 1 package of Vannamei U20 shrimps 7 THALASSES
  • 2 tablespoons of sesame oil
  • 1 red pepper in sticks
  • 1 carrot in sticks
  • 100 g round green beans
  • 1 tsp dried garlic powder
  • 1 tsp smoked paprika
  • 1 bunch of fresh coriander
  • 1 spring onion
  • 45 ml soy sauce
  • 1 lime
  • 200 g basmati rice with 400 ml vegetable stock

Nutritional information

Per serving

Energy 371 kcal
Carbohydrates 40,2 g.
Protein 30,4 g.
Fat 12,2 g.
Saturated Fat 3,2 g.
Dietary fibre 5,6 g.


  1. Boil the rice according to the instructions on the package and set aside.
  2. Defrost the shrimps and add smoked paprika, garlic powder, juice of 1/2 lime, sweet soy sauce and set aside.
  3. In a deep non-stick pan, add a little sesame or coconut oil and cook the shrimps for 1 minute on each side, remove and set aside.
  4. In the same pan with a little sesame oil, saute the green beans, bell pepper and carrot, add smoked paprika, garlic powder, soy sauce and stir. Add cashews and saute for another 2 minutes. Remove from heat add the shrimps, agave syrup and some lime juice and zest.
  5. Garnish with spring onion, coriander and sesame seeds. Serve with rice and enjoy.

From Nutritionist & Dietician Manos Dimitroulis


Created with
Blanched peeled U20 shrimp
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