Garlic Shrimp with Rice and Green Beans

1. 1 Peeled shrimppack 400 g ≈ $8.50 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 70 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Butterpack 180 g ≈ $1.60 12 g
5. 5 Lemon≈ $4.65 per kg 20 g
6. 6 Green beans (frozen)pack 400 g ≈ $1.70 100 g
7. 7 Chili flakes to taste
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the rice and green⁶ beans; blanch the green beans in salted water for 4 minutes, then drain and set aside.

2. Warm a large skillet over medium heat and melt a little oil.

3. Peel¹ and mince the garlic³, add to the skillet and sauté until fragrant for about 1 minute, not letting it burn.

4. Add the shrimp and chili to the skillet, sauté over medium heat for about 3 minutes, until the shrimp are pink and firm, stirring occasionally.

5. Squeeze lemon⁵ over the shrimp, season to taste, and stir; remove from heat.

6. Prepare the garnish: combine the cooked rice and green⁶ beans or plate them, top with the garlic³ butter⁴ shrimp, serve hot.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.