Sauteed Shrimps with Crunchy Vegetables

Sauteed Shrimps with Crunchy Vegetables

Christina Cherrier

We all dream about these beautiful recipes that make us mouth watering. Here is a sauteed shrimps recipe with crunchy vegetables that will delight you!

Ingredients list for sautéed shrimp with crunchy vegetables

Preparation: 30 minutes
Cooking time: 25 minutes

Serves 6:

  • 300 g of fresh green beans
  • 1 / 2 cauliflower
  • 1 small broccoli
  •  2 large carrots
  • 100 g unsalted cashews
  •  a few sprigs of fresh coriander
  • 20 to 25 cooked prawns
  • 1 clove garlic
  • 1 shallot
  • 2 teaspoons cumin seeds
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • Salt and pepper
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Preparation: shrimp sautéed with crunchy vegetables

Cut the cauliflower and broccoli into florets and rinse. Peel and wash carrots, cut them into long and thin strips. Shell the shrimps.
Wash and crop beans then cook them in boiling salted water for 7 minutes when starting boilling again (they should remain firm).Cook bunches of cauliflower in salted water  (7 minutes), and broccoli (5 minutes). Drain.
Peel and chop the garlic and shallot.
Heat the olive oil in a wok or frying pan, brown the shallots for ​​2 min. Add the shrimps, carrots and garlic, cook the whole over medium heat for 5 minutes, stirring gently.
Stir in the vegetables to the wok to heat. Add the cashew nuts, cumin seeds and soy sauce. Pepper, mix gently and let it heat for 2 min.
Pour the contents of the wok into a serving dish and sprinkle with chopped coriander leaves. Serve as soon as possible.

Tip: I’ve always fresh coriander in the freezer.

Do you think it will be long to execute? Promised, the recipe is quick and easy. Despite the unsalted cashew nuts, this is not a caloric dish. What about your own variations from this recipe? Please share your suggestions.

“Enjoy!”

Recipe inspired “by Eleonora”.

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Sauteed Shrimps with Crunchy Vegetables