Lemongrass Shrimp on Toast Recipe
These shrimp bites will help you keep eating the right way - clean and fresh with lots of flavors.
Servings: 12 people
Calories: 173kcal
Ingredients
- 8 macadamia nuts chopped
- 3 shallots medium, chopped
- 3 garlic cloves chopped
- 2 dried red chilies small, crushed
- 2 tablespoons lemongrass bulb fresh, minced
- 1 tablespoon ginger fresh, minced
- 1 tablespoon lime juice fresh
- 1 tablespoon coconut sugar organic
- 1/2 cup light coconut milk unsweetened
- 1 teaspoon pepper freshly ground
- 1 teaspoon kosher salt
- 1 pound shrimp medium, shelled and deveined
- 2 tablespoons vegetable oil
- 6 slices of bread thin (your choice); crusts removed, toasted and cut into 4 squares each
- 1/2 cup crème fraîche see note*
- cilantro leaves for garnish
- red chilies for garnish
Instructions
- In a mini processor, puree the nuts, shallots, garlic, chilies, lemongrass, ginger, lime juice, and sugar. Transfer the paste to a bowl and stir in the coconut milk, pepper, and 1/2 teaspoon of salt. Add the shrimp and turn to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.
- In a nonstick skillet, heat the oil. Add the shrimp and season with salt. Cook over moderately high heat until the shrimp are golden and just cooked through, 3 minutes. Spread each toast with crème fraîche (or substitute) and top with a shrimp. Garnish with cilantro and serve.
Notes
*You can use a low-fat version of crème fraîche, Full-fat coconut cream or a blend of vegan cream cheese with a small amount of soy milk, or another sort of vegan milk, and lemon juice will also make a crème fraîche substitute that is similar in taste to the original.
Nutrition
Serving: 2toasts with toppings | Calories: 173kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 215mg | Fiber: 1g | Sugar: 1g |
| SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6