Spicy Prawns with Spinach, Coconut and Pine Nuts

Butterflied prawns marinated in ginger and lime, chargrilled, then tossed with coconut and spinach, topped with sweet caramelised onions.

Healthy Seafood Coconut Prawns Low Carb Spinach

Estimated Nutrition

Calories

482.5

kcal / serving

482.5 kcal total

Carbs

12.8g

per serving

12.8 g total

Fat

40.5g

per serving

40.5 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lime

zest and juice only

tbsp

Coconut

freshly grated

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

chopped

tbsp

Pine Nut

toasted

handful

Coriander

fresh leaves for garnish

OilsFats

Vegetable Oil

dash for griddle

Vegetable Oil

for onions

Seafood

piece

Prawn

peeled, heads removed, butterflied

Vegetables

Ginger

fresh piece, juice only

piece

Green Chilli

fresh, chopped

Spinach

fresh handful

0.5

piece

Onion

finely sliced

Method

Chargrill prawns in a hot oiled griddle pan for 4 minutes until pink.

Squeeze ginger juice over prawns and mix with lime, garlic, chilli, and seasoning to marinate for five minutes.

Fry onions in oil over gentle heat for eight minutes until caramelised.

Serve prawns topped with onions, pine nuts, and coriander.

Toss cooked prawns with grated coconut and fresh spinach.