Light garlic shrimp in orange juice

Thai cuisine

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Description Products Steps

Thai cuisine originally only consumed seafood, but with the influence of Chinese and Japanese cuisines, this changed. As in other Asian countries, the main component there is rice, and, unlike Europe, where rice is a side dish, in Thailand rice is the main dish, which is served with an additional variety of spicy dishes.

1. Calories
   104,88 kcal
2. Protein
   12,97 gram
3. Fat
   4,24 gram
4. Carbohydrates
   4,47 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Shrimps

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   1 kg = 1000 g
2. Orange

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   2 pcs. = 250 g
3. Garlic

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   3 head = 120 g
4. Lemon juice

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   3 tbsp. l. = 54 g
5. Vegetable oil

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   3 tbsp. l. = 51 g
6. Soy sauce

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   3 tbsp. l. = 45 g

Steps:

1. 
   Peel the cooked shrimp, peel the garlic and rinse. Also wash the orange and lemon and squeeze the juice out of them.
2. 
   Marinate the shrimp in soy sauce for 5 minutes, then drain the liquid and pour lemon juice over the shrimp. Finely chop the garlic and fry it in vegetable oil until golden brown.
3. 
   Add shrimp to the garlic in the pan, fry lightly and pour the squeezed orange juice over them. Simmer until the liquid has evaporated and only the finished thick sauce remains.
4. 
   Since the main dish in Thailand is rice, boil it and serve it in a separate large dish, and also serve various vegetables on small plates.

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