SHRIMP AFRITADA | Finger-lickin' Good!

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is often less expensive.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is a more economical vegetable option.

potato

🥗Healthier: sweet potato

💰Cheaper: frozen potatoes

Frozen potatoes can be more affordable and convenient.

Heat oil in a large pan over medium heat.

Sauté chopped shallots until translucent.

Add minced garlic and cook until fragrant.

Stir in diced tomatoes and cook until softened.

Add carrot wedges and quartered potatoes; sauté until slightly softened.

Add rough chopped bell peppers and bok choy; continue to sauté.

Pour in tomato sauce and water, stirring to combine.

Add fish sauce, bay leaves, and black pepper; bring to a simmer.

Cover and cook until potatoes are tender.

Stir in shrimp and cook until pink and opaque.

Season with brown sugar and salt to taste; adjust seasoning as needed.

Garnish with kinchai before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens