Grilled Garlic Shrimp and Artichokes
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
754
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 754 cal. | (36 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 65.7 g | (219 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 425 μg | (142 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 2,494 mg | (62 %) | ||
| Calcium | 420 mg | (42 %) | ||
| Magnesium | 245 mg | (82 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 116 μg | (58 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 630 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the shrimp
- 200 grams larger shrimp (ready to cook)
- 2 garlic cloves
- ½ tsp Coriander
- ⅛ l olive oil
- juice of lemons
- For garnish
- 1 lemon (organic, cut into wedges)
Preparation steps
1.
Peel garlic and squeeze through a press. Mix with crushed coriander, lemon juice and olive oil, and season with salt and pepper. Pour over shrimp and leave for 30 minutes.
2.
Free artichokes from the stalk and remove the outer woody leaves. Rinse well and cut off the tips of the remaining leaves with kitchen scissors. Halve artichokes lengthwise or quarter and drizzle the cut portions with lemon juice.
3.
Lay artichokes on an oiled baking sheet, cover with aluminum foil and cook artichokes in a preheated oven (200°C, approximately 400°F) for about 25 minutes. Remove the foil, move to grill and cook with the shrimp for 5 minutes.
4.
Serve shrimp on plates with artichokes and lemon wedges.
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