Chinese Style Shrimps and Veg

Bring the taste of the orient to your table
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Dairy Free, Fish, Gluten Free, High Protein, Main Course
Servings: 3 Servings
Calories: 436kcal


  • 185 grams Rice (uncooked)
  • 2 tbsp Olive Oil
  • 1 Carrot (Peeled and Sliced)
  • 1 Pepper (Chopped)
  • 1 Small Onion (Sliced)
  • 3 Garlic Cloves (Sliced)
  • 1 Small Courgette (Sliced)
  • 1 1/2 tbsp Ginger (Grated)
  • A Pinch of Chilli Flakes
  • 250 grams Shrimps
  • 2 tbsp Soy Sauce
  • 1 tsp Potato Flour
  • 160 ml Water
  • 1 tbsp Coconut Palm Sugar


  • Cook the rice according to the instructions on the packaging.
  • In a wok (or large frying pan) heat 1 tbsp. of oil. Cook the carrots, peppers and garlic for 3 minutes. Then add courgette and continuously stir for about 5 minutes. Add ginger and season with salt and chilli.
  • Move the vegetables to the edge of the pan. Add in the remaining 1 tbsp. of oil and cook the shrimps on the other side of the pan. Fry on high heat, continuously stirring, for about 1 minute. Mix with vegetables and cook for another 1 minute.
  • Mix the soy sauce with the potato flour, water and sugar. Pour the mixture into the pan and bring to a boil, simmer for 1 minute stirring frequently. Serve with cooked rice.


Calories: 436kcal | Carbohydrates: 63g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 210mg | Sodium: 1354mg | Potassium: 479mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3528IU | Vitamin C: 20mg | Calcium: 169mg | Iron: 3mg