Servings |
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Ingredients
- 2 teaspoons coconut oil
- 60 grams shrimp baby(1 PRO, 1 CHO)
- 1/2 teaspoon ginger ground
- 1/4 teaspoon chili powder
- 1/4 teaspoon sea salt
- 60 grams spinach (2 CHO)
- 30 grams basil rough chop (1 CHO)
- 30 grams cilantro rough chop (1 CHO)
- 60 grams cucumber small dice (2 CHO)
- 20 grams bean sprouts (1 CHO)
- 1 limes zested
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (2 CHO)
Ingredients
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Instructions
- Heat the coconut oil in a skillet over medium heat. Add the baby shrimp and cook, stirring frequently, for 1-2 minutes.
- Add the ginger, chili powder, and salt. Continue to cook, stirring frequently, until the shrimp is completely cooked through.
- Meanwhile, add the spinach, basil, cilantro, cucumber, and bean sprouts to a mixing bowl. Add the lime juice and zest, sesame oil, and sesame seeds. Mix well with a fork.
- Place the cooked shrimp on top of the salad and serve.