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Lukewarm Shrimp Feast with Fried Zucchini and Tomato-Konjac Rice

Savor a touch of seafood magic with our light and delectable shrimp dish served over fragrant Konjac rice!
2
servings
30
Minutes

Normal

Ingredients

  • 140g konjac rice
  • 100g shrimp, thawed
  • 50g peas, thawed
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 onion
  • 2-3 tbsp canola oil
  • Olives to taste
  • Salt, pepper
  • Rosemary, marjoram, paprika spice

Instructions

1.
Dice the onion and sauté with some canola oil until translucent. Then add the tomato paste and season with spices and herbs.
2.
Let the sauce simmer over medium heat and stir occasionally.
3.
Now slice the zucchini and sauté with some oil until soft. Place them on a kitchen towel to cool.
4.
Fry the shrimp with some oil in the pan until they turn their typical pink color. Then remove them from the pan and let cool on a kitchen towel.
5.
Finally, slice the olives thinly and mix with the thawed peas, as well as the shrimp and zucchini into the sauce and stir well.
6.
Last but not least, cook the Konjac rice in salted water until done and then mix into the sauce.

Average values per portion

Energy (kJ)
1350
Energy (kcal)
323
Fat
22g
Carbs
14g
Fiber
17g
Protein
13g
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