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image showing recipe preparationPreparation timeelementPreparation time10 min
image showing recipe preparationCooking timeelementCooking time15 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America


  • 150 g dried peeled shrimps and prawns
  • 200 ml coconut milk
  • 20 g roasted peanuts
  • 20 g cashew nuts
  • Parsley
  • Coriander
  • 4 tomatoes, chopped
  • large onions
  • 1 tablespoon olive oil
  • 75 g flour
  • 1 small piece of grated ginger


  • Mix half of the shrimp, peanuts and cashews until a thick powder is obtained.
  • In a skillet, sauté the onions in olive oil.
  • Dissolve the flour with half the coconut milk.
  • Pour the remaining coconut milk into a saucepan, heat over low heat, stir in the parsley, tomatoes and coriander.
  • Pour the coconut milk and flour mixture with the shrimp, peanut and mahogany powder into the pan.
  • Stir constantly to avoid lumps.
  • Add the other half of the whole shrimps and ginger and continue to stir until boiling.
  • Serve hot.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
328.9 Kcal 26.4 g 7.6 g 17.7 g 9.7 g 0.2 g 4.0 g 239 g

The nutritionist's advice:

Dried shrimp, although a good source of protein, provides a lot of salt. Prefer fresh uncooked shrimp.