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Thai Salad Wraps with Prawns

Preparation time: 15 min.

Difficulty level (1-4): 2


  • – 200 g of shrimp
  • – 1 tablespoon of butter
  • – a few leaves of butter lettuce
  • – ½ avocado
  • – ½ chilli peppers
  • – 2-3 tablespoons of fresh coriander
  • – 2 tablespoons of BeKeto ™ MCT Oil
  • – 2 teaspoons coconut amino acids (optional)
  • – Salt and pepper


  1. Cut the chilli peppers into thin strips and finely chop the coriander.
  2. Preheat a frying pan and put the butter in it. Then add the prawns and cook for about 4-5 minutes. At the last minute (approx. 1 minute before the end), add the previously cut chillies and coriander.
  3. Meanwhile, cut the avocados into smaller pieces.
  4. In a small bowl, combine salt, pepper, BeKeto ™ MCT Oil, and coconut amino acids.
  5. On a plate, place the butter lettuce leaves. Add the shrimp, avocado and sauce over the lettuce leaves.. ORIENTAL, EXOTIC AND KETOGENIC.

Macro per serving:

  • Calories: 715 kcal
  • Fat: 61.3 g
  • Carbohydrates: 10.7 g
  • Net carbohydrates: 4 g
  • Protein: 43.9 g

used in this recipe:

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