Description
🍤 Sautéed shrimp with garlic in a creamy coconut milk sauce, served with sweet potato purée flavored with fresh ginger. A complete meal with the flavors of Southeast Asia.
Ingredients
Sweet potato, shrimp, coconut milk, button mushrooms, white wine, milk, vegetable oil, sweet-and-sour sauce,oyster sauce, soy sauce, ginger, butter, sugar, Sriracha, garlic, salt, and pepper
Nutritional Information – Per 450-gram serving
| Energy, calories | 587 kcal |
| Proteins | 22.2 g |
| Carbohydrates, available | 45.2 g |
| Lipids | 31.6 g |
| Fatty acids, saturated | 21.2 g |
| Dietary Fiber | 7.7g |
| Salt | 2 g |
Allergens
- Milk (and lactose)
- Mollusk
- Soybeans
Preparation
| ⏲️ 4 minutes in the microwave Our containers are microwave-safe |
🥘12 minutes in a conventional oven Transfer to a suitable baking dish |
🍳8 minutes in a frying pan Simply reheat in a frying pan |
Which portion should I choose?
Our meals are available in three sizes: 350 g, 450 g, and 600 g.
To help you find the right combination, here are a few examples:
- Normal appetite → 1 × 450 g
- Small appetite → 1 × 350 g
- 2 children → 1 × 600 g to share
- Exercise or a busy day → 1 × 600 g
👉 For a family of four, if you combine 1 x 450 + 1 x 350 + 1 x 600 to share, expect to pay about CHF 14.50 per person. No cooking required!
Give it a try and see what works best for you.
Nutritional Profile – Garlic Shrimp with Coconut Milk, Sweet Potato Mash with Ginger
🍠 Sweet potato — 200g
The sweet potato forms the base of the meal and is the main source of complex carbohydrates. With 34 grams of carbohydrates and 6 grams of dietary fiber per serving, it ensures long-lasting fullness and a gradual release of energy. In addition, they are a natural source of beta-carotene, a precursor to vitamin A. This makes them an excellent substitute for regular potatoes when aiming for a moderate glycemic index.
🥥 Coconut milk — 100 g
Coconut milk is the main source of fat in this dish, providing 21.3 g of fat, including 18.9 g of saturated fatty acids—primarily lauric acid. However, these fats are of plant origin and give the dish the creamy texture and rich, rounded flavor characteristic of Southeast Asian cuisine. For a 450-gram serving, the dish remains within a reasonable energy range at 587 kcal; however, regular consumption of coconut milk should be part of a balanced diet.
🦐 Large raw shrimp — 75g
Shrimp are the main source of complete protein in this dish, providing 8.6 g of protein for just 42 kcal. As a result, they offer an excellent protein-to-calorie ratio. In addition, they are a natural source of iodine and vitamin B12. Their low fat content (0.45 g) makes them a particularly good choice for rich dishes like this one.
🍄 Button mushrooms — 60g
Button mushrooms provide 1.4 g of fiber and 2.5 g of protein for just 17 kcal, making them a highly nutritious ingredient. In particular, they are a good source of potassium and B vitamins. In this dish, they also add texture and help increase the portion size without adding too many calories.
🦐 Small cooked shrimp — 50g
These shrimp round out the dish’s protein content with an additional 4.5 g of protein. Furthermore, their finer texture enriches the sauce and helps bind the dish together. Together, the two types of shrimp provide 13 g of complete protein for 65 kcal—a particularly favorable ratio.
🍷 White wine — 30 g
White wine is used exclusively in cooking: the alcohol evaporates almost entirely when heated, leaving only the aromas and a slight acidity that balances the richness of the coconut milk. Its final nutritional contribution is therefore minimal, estimated at less than 10 kcal after evaporation.
🫒 Vegetable oil — 7 g
The 7 grams of vegetable oil (canola) provide 57 kcal and are used to cook the shrimp and mushrooms. Canola oil is notable for its fatty acid profile: it is rich in omega-3 (alpha-linolenic acid) and omega-9. That is why it is often recommended as a versatile cooking oil.
🍬 Sweet-and-sour sauce — 5 g
The sweet-and-sour sauce provides 5.5 kcal and 1.3 g of carbohydrates per 5 g—its nutritional contribution is negligible. Its primary role is sensory, providing the sweet-and-sour note that balances the richness of the coconut milk.
