2 tablespoons of olive oil
3 cloves of garlic, minced
1 large onion (150g), finely chopped
3 large tomatoes (500g), diced
1 medium green pepper, diced
500g shrimp
2 tablespoons of chopped parsley
2 tablespoons of chopped dill
1 small jalapeño pepper, diced
2 teaspoons of salt
1 cup of coconut milk
5 eggs (separated whites and yolks)
2 tablespoons of all-purpose flour
2 tablespoons of olive oil
3 cloves of garlic, minced
1 large onion (150g), finely chopped
3 large tomatoes (500g), diced
1 medium green pepper, diced
500g shrimp
2 tablespoons of chopped parsley
2 tablespoons of chopped dill
1 small jalapeño pepper, diced
2 teaspoons of salt
1 cup of coconut milk
5 eggs (separated whites and yolks)
2 tablespoons of all-purpose flour
Preheat the oven to 350°F (medium heat)
In a medium-sized skillet, heat the olive oil over high heat
Add the garlic and onion and cook until softened (about 5 minutes)
Add the tomato, pepper, and shrimp and cook for about 5 minutes
Add the parsley, dill, jalapeño, salt, coconut milk, and eggs
Cook, stirring occasionally, until the shrimp is cooked through and tender (about 5 minutes)
Transfer to an oval baking dish (23cm x 33cm). Reserve
In a stand mixer, beat the egg whites until fluffy
Add the yolks and flour and mix until smooth
Spread over the reserved shrimp mixture
Bake in a preheated oven at 350°F for about 20 minutes, or until lightly browned
Serve immediately
240 calories per serving
