Garlic-Chili Shrimp
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 15 min.
Ready in
Calories:
246
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 96.8 μg | (161 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 137 μg | (69 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Arugula
- 600 grams King prawn (peeled and deveined)
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 tsp freshly grated ginger
- 2 Oranges (juiced)
- 1 generous pinch Red pepper flakes
- salt
- 1 tsp honey
- 1 pinch Curry powder
- 1 Tbsp white balsamic vinegar
Preparation steps
1.
Rinse and dry the arugula, then tear into small pieces if necessary. Transfer to small plates.
2.
Rinse and dry the shrimp. Peel the garlic, then pass through a press. Heat the oil in a pan. Add the garlic, ginger, and shrimp, and cook for 2-3 minutes. Deglaze with the orange juice, and continue cooking until the shrimp are cooked through. Season the shrimp with the red pepper, salt, honey, curry powder, and balsamic vinegar.
3.
Portion the shrimp on top of the arugula, and serve.
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