Parsley Garlic Shrimp over Salad
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
557
calories
Calories
Healthy, because
Even smarter
Nutritional values
This salad contains few carbs but is packed with protein and heart-healthy fats from the shrimp.
This salad is perfect for a weeknight meal, as it takes less than an hour to prepare.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 14.8 mg | (123 %) | ||
| Vitamin K | 170.7 μg | (285 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,130 mg | (28 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 200 mg | (67 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 232 μg | (116 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 341 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- salt
- freshly ground peppers
- ½ tsp Mustard
- 1 pinch sugar
- 1 Tbsp Vinegar
- 2 Tbsps olive oil
- 2 Tbsps chopped parsley
- 1 carrot (shaved lengthwise into slices)
- 1 bunch parsley (rinsed, leaves stripped from stems)
- ½ head Lettuce
- For the shrimp
- 18 ozs shrimp (cleaned, ready to cook, tail on)
- 3 garlic cloves
- 4 Tbsps olive oil
- 1 lemon (squeezed)
Preparation steps
1.
Rinse shrimp and cut along the back with a sharp knife to devein. Peel and finely chop garlic, then mix with lemon juice and olive oil. Pour mixture over shrimp and marinate about 30 minutes. Fry shrimp briefly in a pan, then stir in chopped parsley.
2.
Separate lettuce into leaves, rinse, spin dry and tear into small pieces.
3.
Mix mustard with salt, sugar and pepper to taste. Mix in vinegar and whisk in oil until emulsified. Toss dressing with lettuce, parsley leaves, and carrots.
4.
Serve salad with shrimp on plates.
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