Shrimp and Celery in Spicy Coconut and Cashew Sauce







A recipe from the cuisine, allowed in a diet.

Asian cuisine: a lot of cooking and stirring, a lot of spices and many ingredients. Too many, some people would say. However, at the end of the day (pun intended), the result can be mega-licious, especially if you’re into spices! You better serve this with rice.

Nutritional Chart

Calories: 423 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 28 g
  • 26 g
  • 22 g

Ingredients Needed for Shrimp and Celery in Spicy Coconut and Cashew Sauce

1 tablespoon olive oil
2 onions, minced
1 ounce of butter
2-3 celery stalks, chopped
1 chili, minced
1 teaspoon curry
1 teaspoon ginger powder
1 cinnamon stick
2 garlic cloves, crushed
1-2 teaspoons cashew butter
2-3 teaspoons lemon juice
1 cup coconut milk
7-8 ounces shrimp
1 spring onion, chopped
2 tablespoon coriander, chopped

How to Make Shrimp and Celery in Spicy Coconut and Cashew Sauce

  1. Heat the olive oil in a saucepan, over low-medium heat, and add the onion. Cook and stir until tender.
  2. Stir in the butter and celery.
  3. Add the chili, curry, and ginger powder. Stir them in and toss the cinnamon stick. Stir.
  4. Keep adding the garlic, cashew butter, and lemon juice. Stir them in.
  5. Do the same with the coconut milk, shrimp, spring onion, and coriander.
  6. Cook and stir for 1 or 2 more minutes and remove from heat.

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