Make a delicious and healthy dinner of spicy shrimp with cabbage kale and sweet pepper on one baking sheet in the oven. At first baked cabbage with peppers, garlic and spices in oil from grape seed. It has a neutral taste and, unlike olive oil will not interrupt the taste of shrimp. When the cabbage is in oven will fade, lay on an evil pillow covered shrimp curry paste, and bake a few more minutes until cooked. And in sprinkle the dish with cashew nuts and a fragrant mixture of basil, mint and cilantro and sprinkle with lemon juice. Suitable side dish to this dish will be boiled rice. Nutrition value of one serving: (total 4) Calories 280, total fat 17 g., saturated fat g., proteins 22 g., Carbohydrates 10 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 15 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 550 gr medium shrimp, peeled off of shells, tails and intestinal veins
- 2 bundles of cabbage kale, cut the stems, cut the leaves into pieces (about 10 tbsp.)
- 2 garlic cloves, finely chopped
- 1 orange bell pepper, sliced in pieces of 2.5 cm.
- 4 tbsp. l grape seed oil
- 2 tsp red curry paste
- 1 lime cut in half + lime slices for serving
- 1/4 Art. fresh basil chopped
- 1/4 Art. fresh cilantro chopped
- 1/4 Art. chopped fresh mint
- 2 tbsp. l unsalted roasted cashew nuts chopped
- Boiled Basmati or Brown Rice for Serving
Recipes with similar ingredients: shrimp, kale, pepper sweet, grape oil, curry paste, lime juice, cashew nuts, mint basil
Recipe preparation:
- Preheat oven to 175 ° C. Rinse cabbage and shake excess water. In a large bowl, combine cabbage, garlic, sweet pepper, 3 tbsp. l oil, a large pinch of salt and a little ground black pepper. Put the mixture on a baking sheet with sides. Bake cover with a sheet of parchment paper until the cabbage withers and it will become tender, and pepper – soft, about 35 minutes.
- Meanwhile, mix the shrimp with curry paste, half juice lime and the remaining 1 tbsp. l oils.
- When the vegetables in the oven are ready, remove the parchment and mix them. Lay the shrimp on top with an even layer and bake, until they bake and become strong, 10-12 minutes.
- Sprinkle with basil, cilantro, mint and cashew nuts on top and squeeze the juice of the remaining half of lime. Salt and pepper. Serve with rice and lime slices.
