Chili Prawns with Green Cabbage & Sauerkraut

This dish is light yet bold, spicy prawns paired with crisp green cabbage and tangy sauerkraut make for the perfect balance of flavor and function. The probiotics from sauerkraut help support gut health and digestion, while the prawns provide clean, lean protein to keep you satisfied without feeling heavy.

Ingredients: (serves 2-3)

• 250 g (½ lb) prawns, cleaned and deveined

• 1 tbsp olive oil or avocado oil

• 2 cloves garlic, minced

• 1 tsp chili flakes (adjust to taste)

• ½ tsp smoked paprika

• 1 tsp soy sauce or coconut aminos

• Juice from ½ lemon

• 2 cups shredded green cabbage

• ½ cup sauerkraut

• Optional: sliced pickles for garnish
  

Instructions:

1. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.

2. Add prawns, chili flakes, smoked paprika, and soy sauce (or coconut aminos). Sauté for 5 minutes until prawns turn pink and slightly crisp on the edges.

3. Add a squeeze of lemon juice for brightness.

4. In a bowl or on a plate, layer shredded green cabbage and top with sauerkraut.

5. Add prawns on the side or on top, then garnish with a few pickle slices for crunch.
   

Wellness Tip:

The combination of protein and probiotics is ideal for those on semaglutide - protein keeps you full for longer while fermented foods like sauerkraut improve gut health and help balance digestion. The mild heat from chili boosts circulation and metabolism naturally.

Nutritional Value:

• Protein: 30g

• Carbs: 6g

• Fats: 15g

• Fiber: 3g

• Calories: 290 kcal (for 1 serving)
  (Values may vary slightly based on exact ingredients used.)