Pan-Seared Prawn & Spring Onion Savory Overnight Oats with Nori

High ProteinPaleo

A 475-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 oz (113g) prawns, peeled and raw
• 1/4 cup (22g) unsweetened shredded coconut
• 1/4 cup (60ml) full-fat coconut milk
• 1/2 cup (120ml) water
• 1 tbsp (15ml) apple cider vinegar
• 1 tbsp (15ml) coconut aminos
• 1 tsp (5ml) sesame oil
• 1/4 tsp (1g) grated fresh ginger
• 1/4 cup sliced spring onions, divided
• 1/2 sheet nori, cut into thin strips
• Pinch of red pepper flakes (optional)

Instructions

1. Prep: Rinse prawns and pat dry. In a jar or container, combine shredded coconut, coconut milk, water, apple cider vinegar, coconut aminos, sesame oil, and grated ginger. Stir well. Add half of the sliced spring onions to the mixture. Cover and refrigerate overnight or for at least 4 hours.
2. Cook: Heat a non-stick pan over medium-high heat. Add prawns and cook for 1-2 minutes per side, until pink and opaque.
3. Serve: Divide the savory overnight oats mixture into two bowls. Arrange pan-seared prawns on top of each serving.
4. Garnish: Sprinkle the remaining fresh spring onions and nori strips over the prawns.
5. Spice (Optional): Add a pinch of red pepper flakes for a little kick, if desired.