Shrimp Zucchini Low Carb Lunch

Serves 2

2 large zucchinis washed well skin on cut into small cubes
20 medium to large sized shrimps shelled and de-veined

1 green chilli
1 large tomato chopped
1 large onion sliced
2 cloves garlic chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder for shrimps and another 1/4 tsp for color during cooking.
1/4 tsp badishep powder
1/4 tsp cumin powder
1/4 tsp pepper powder
salt to taste

Rocket leaves or any lettuce
honey mustard dressing 1 tsp
apple cider vinegar 1 tsp
pinch of salt

Mix rocket leaves with the honey mustard vinegar, salt and apple cider vinegar and set aside.
Mix together all powdered masalas and add the shrimps, stir to coat well.
In a pan, add 2 tbsps olive oil or coconut oil and once warm, add the garlic and shrimp. Once the shrimp. Once the shrimp gets a nice golden color, add onion. Once onion is translucent, add the tomato and zucchini. Stir well on medium flame. Add 1 tbsp of water and cover and cook till zucchini is tender (approx 5 minutes). Open the lid and add the green chilli, salt to taste and 1/4 tsp turmeric powder.

To serve: 
Prepare the bed of rocket leaves/ lettuce on a white plate
Add the cooked zucchini onion tomato mixture
And top with the prawns

Alternatively if serving with rice:
Add a molded bowl of rice on the plate followed by the cooked zucchini onion tomato mixture and then top with the prawns and rocket leaves piled high.

Rocket leaves are slightly bitter so if you do not like the taste of it, add baby spinach or chopped lettuce.

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