This Protein Packed Meal Will Get You Through The Day

With the fall season in tow unfortunately comes cold season too. To ward off the pesky Jiminy Germ (did anyone else call it that when they were little?) I have taken it upon myself to start making healthier meals. The meal that is sure to provide protein and nutrition are the Thai Shrimp Wraps. This recipe is from POPSUGAR and I love all of their articles so I had to give a recipe a go. delicious-and-healthy-thai-shrimp-wrap-recipedelicious-and-healthy-thai-shrimp-wrap-recipeThis was delicious, it has a bit of a kick which is great for combatting stuffy noses and comes from Southeast Asia. This particular dish can be used as an appetizer or part of a family-style meal. delicious-and-healthy-thai-shrimp-wrap-recipeSo, why is this so healthy? Because, shrimp is low-fat but very high in protein, and even has a good amount of magnesium and potassium. delicious-and-healthy-thai-shrimp-wrap-recipeHere’s the recipe:delicious-and-healthy-thai-shrimp-wrap-recipeINGREDIENTS

1/2 cup unsweetened coconut flakes
1 stalk lemongrass, sliced
2 tablespoons grated fresh ginger
1/2 cup hot water
1 tablespoon fish sauce
1/2 cup tamarind paste or quince paste
1/2 cup coconut or brown sugar
1 tablespoon coconut oil
10 shrimp
1 teaspoon seasoned or spicy salt
1 bunch Swiss chard, cleaned and torn to hand-size pieces
3 shallots, slivered
2-inch piece fresh ginger, slivered
2 to 3 jalapeños and/or red chili peppers, thinly sliced
1/2 cup peanuts
3 to 4 limes, thinly sliced and cut into small wedgesdelicious-and-healthy-thai-shrimp-wrap-recipeDIRECTIONS
  1. In a saute pan over medium heat, toast the coconut flakes for 2 to 3 minutes, or until they are golden brown (watch closely, they burn fast). Transfer them to a bowl.
  2. Add the lemongrass and grated ginger to the saute pan and dry toast them for 2 minutes. Add the hot water, fish sauce, tamarind paste, and sugar and stir until combined.
  3. Reduce the heat to low and cook for 5 minutes. Stir in 1 tablespoon of the toasted coconut flakes, transfer the sauce to a bowl, and set it aside.
  4. Bring the heat back up to medium-high and melt the coconut oil in the saute pan. Add the shrimp, and sprinkle them with the seasoned salt. Cook for 2 to 3 minutes, or until they are curled and pink. Chop them into small pieces.
  5. Arrange all the ingredients within reach in this order: chard, shallots, ginger, jalapeños, the remaining toasted coconut, shrimp, peanuts, sauce, and lime wedges.
  6. Start with a piece of chard, and add a pinch each of shallots and ginger, 1 to 2 pieces of the jalapeños, a pinch of toasted coconut, a few bits of shrimp, 1 to 2 peanuts, a drizzle of sauce, and the juice from a lime wedge. Roll it up (don’t try to make them pretty, this is street food!) and pop it into your mouth!


1 Comment

  1. September 26, 2016 / 10:27 pm

    This post has really motivated me to try out eating healthy at least till Halloween!! I gotta look good in my costume.

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