Grilled Shrimp and Zucchini Skewers with Spiced Oil
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 229 μg | (115 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the marinade
- 2 Tbsps olive oil
- 1 tsp Turmeric (ground)
- Cumin (1 tsp, ground)
- cilantro (1 tsp, ground)
- 2 tsps ground paprika (sharp)
- 2 garlic cloves
- 1 Tbsp scallions
- juice of lemons
- salt
- peppers
Preparation steps
1.
Rinse the shrimp and pat dry.
2.
Rinse the zucchini, cut ends and blanch in a pot of boiling salted water for 1 - 2 minutes. Drain, rinse under cold water, drain again and slice into twenty 0.5 cm (approximately 1/4-inch) thick slices.
3.
Heat the grill to medium. Press the garlic through a garlic press and add to a bowl with the olive oil, lemon juice, turmeric, cumin, coriander, paprika, chives, salt and pepper. Alternately thread the shrimp and zucchini onto skewers, brush with the spiced oil and marinate in the refrigerator for 1 hour. Place the skewers on the grill and cook, turning until the shrimp are cooked through, 4-5 minutes.
