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This meal provides a good balance of protein from shrimp, carbohydrates from potatoes, and essential vitamins from spinach, supporting muscle recovery and energy replenishment.
Ingredients:
-
300gshrimp
-
500gpotato
-
200gspinach
-
3clovegarlic
-
2tbspolive oil
-
1itemlemon
-
1tspsalt
-
0.5tspblack pepper
Preparation Time: 40 minutes
Instructions:
- Preheat the oven to 200°C.
- Cut the potatoes into wedges, toss with 1 tbsp olive oil, salt, and pepper. Roast for 30 minutes until golden.
- In a pan, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 1 minute.
- Add shrimp to the pan and cook until pink and opaque, about 3-4 minutes.
- Squeeze lemon juice over the shrimp and season with salt and pepper.
- In another pan, sauté spinach with a pinch of salt until wilted.
- Serve the garlic shrimp with roasted potatoes and sautéed spinach.
| Nutrition | Per Serving 1000 g | Per 100g |
|---|---|---|
| Energy | 650 kcal | 65 kcal |
| Protein | 50 g | 5.0 g |
| Fibre | 10 g | 1.0 g |
| Salt | 2 g | 0.2 g |
| Sugar | 5 g | 0.5 g |
| Carbohydrates | 80 g | 8.0 g |
| Fat | 25 g | 2.5 g |
-
300gshrimp
-
500gpotato
-
200gspinach
-
3clovegarlic
-
2tbspolive oil
-
1itemlemon
-
1tspsalt
-
0.5tspblack pepper
Preheat the oven to 200°C.
Cut the potatoes into wedges, toss with 1 tbsp olive oil, salt, and pepper. Roast for 30 minutes until golden.
In a pan, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 1 minute.
Add shrimp to the pan and cook until pink and opaque, about 3-4 minutes.
Squeeze lemon juice over the shrimp and season with salt and pepper.
In another pan, sauté spinach with a pinch of salt until wilted.
Serve the garlic shrimp with roasted potatoes and sautéed spinach.