Mexican shrimp pan with eggplant
Mexican shrimp pan with eggplant: 309 kcal and 31 g protein per serving, ready in 20 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Rapeseed oil
- 70 g Onions (diced)
- 8 g Garlic (finely chopped)
- 130 g Shrimp
- 130 g Eggplant (cubed)
- 15 g Soy sauce (to deglaze)
- 3 g Cumin
- 3 g Paprika powder
- 15 g Jalapeño (in thin rings)
- 20 g Lime (juice)
Instructions
- Heat 10 g rapeseed oil in a large pan over high heat.
- Sweat 70 g onions for 2 minutes, add 8 g garlic and fry 30 seconds.
- Add 130 g Shrimp and sear 5–7 minutes until browned.
- Stir in 130 g Eggplant and cook 5 minutes over medium heat.
- Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
- Deglaze with 15 g Soy sauce, reduce for 2 minutes and season well.
Nutrition per serving
- 309 kcal
- 31 g protein
- 23 g carbs
- 12 g fat