Coconut prawns with zucchini, tomatoes, broccoli, and more veggies – a freeletics nutrition basic recipe

Freeletics nutrition 101 – why should I eat it?

First of all, the right nutrition is super important for your health and to grow muscle and become shredded. to achieve that I pursue a flexitarian diet that mixes the best of all words, i.e. paleo, vegan, and raw. I try to eat fish/prawns at least once or twice a week to alternate from my vegan and paleo diet. This recipe is inspired by the classic Spanish garlic prawns, mixed with healthy vegetables. Coconut oil and milk is great to create a curry-like meal.

 

About

Preparation time: 20 minutes

Cooking time: 1 hours

Number of servings: 2

 

Ingredients

  • 12 fresh king prawns
  • coconut oil
  • coconut milk
  • 1 garlic cloves, peeled and cut in pieces
  • 2 medium zucchinis
  • 1/2 long red chilli
  • 1 tbsp fresh parsley
  • 6 pieces of broccoli
  • 1 carrot
  • spinach
  • 2 vines of cherry tomatoes
  • sea salt & black pepper

Instructions

  1. Put coconut oil in a pan. Cut carrot in slices, put it in the pan together with the broccoli and spinach on medium heat and wait until the carrot start to get bronze
  2. Add zucchinis, red chili cut in pieces, then add tomatoes and garlic
  3. Peel prawns, leaving the tail in tact, and remove the dark vein from the back by making a shallow cut with a knife. Rinse the prawns and out them on the side.
  4. Pour coconut milk in the veggie pan and put salt, pepper, and other herbs on top
  5. Put coconut oil in a second pan pre-heated on the highest level and put the prawns inside
  6. As soon as the veggie pan is cooking and the prawns are getting bronze, put the prawns in the veggie pan and mix it
  7. Serve on 2 plates and decorate with parsley

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