Spanish prawns in garlic oil
Spanish gambas al ajillo with a bit of wholemeal toast, a high-protein dish for Phase 2.
Spanish prawns in garlic oil, or gambas al ajillo, brings the atmosphere of a tapas bar to your kitchen. Juicy prawns sizzle briefly in olive oil with slices of garlic and a pinch of chilli flakes, until they turn pink and fragrant. Fresh parsley and a squeeze of lemon finish it off, with a toasted slice of wholemeal bread to soak up the flavourful oil.
In Phase 2 you can gradually add more carbohydrates, and this dish maintains that balance nicely. The prawns deliver well over thirty grams of lean protein that keeps you satisfied, whilst the slice of wholemeal bread provides slow, filling carbohydrates instead of quick sugars. So this classic remains light and fits perfectly into a high-protein diet without compromising on flavour.
Nice with a fresh green salad, some grilled asparagus or a few tomato wedges on the side for extra colour on the table.
Zo maak je het
- Heat the olive oil with the garlic and chilli flakes over a medium heat until the garlic is fragrant.
- Add the prawns and fry them for three to four minutes until they turn pink.
- Sprinkle with parsley and salt and squeeze lemon over them.
- Meanwhile, toast the slice of wholemeal bread.
- Serve the gambas with the toast to dip in the oil.
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No time to cook? Take a look at the protein-rich foods that are suitable for this phase.
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