Sweet and Sour Shrimp
Sweet and Sour Shrimp - This tropical twist on shrimp packs a spicy punch!
Healthy, because
Even smarter
Nutritional values
Everything is just right here: a lot of high-quality protein, little fat, one third of the daily requirement of fibre and in addition the entire daily requirement of iodine. This trace element is indispensable for the formation of the important thyroid hormones.
If you like it hotter, you can replace the ketchup with sweet chilli sauce or cook 1 finely chopped chilli pepper with it.
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 1,254 mg | (31 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 278 μg | (139 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 304 mg | |||
| Complete sugar | 48 g |
Ingredients
- Ingredients
- 1 red Bell pepper (200 grams)
- 1 carrot (125 grams)
- 1 Red onion
- 1 pc fresh ginger (about 10 grams)
- 1 small Mango (200 grams)
- 14 ozs shrimp (ready to cook)
- salt
- peppers
- 1 Tbsp vegetable oil
- ½ cup Orange juice
- 2 Tbsps Red wine vinegar
- 4 Tbsps Ketchup
- 1 Tbsp honey
- 2 sprigs cilantro
Kitchen utensils
Preparation steps
Cut pepper into quarters, remove seeds, rinse and roughly chop. Rinse carrot, peel and shave into fine strips with a vegetable peeler.
Peel the onion and cut into eighths. Peel ginger root and cut into fine strips.
Peel mango and cut flesh off pit into thick slices.
Rinse shrimp and pat dry. Season with salt and pepper.
Heat oil in a wok or a large frying pan. Fry shrimp until fully cooked and remove from heat.
On high heat, fry onion, carrot strips and chopped pepper for 3-4 minutes in wok, stirring constantly. Add ginger pieces and cook briefly.
Pour orange juice, vinegar, ketchup and honey into wok and cook for 2 minutes. Rinse cilantro, pat dry and chop the leaves.
Add shrimp and mango to wok. Season with salt and pepper and cook for 1 minute. Garnish with cilantro and serve with rice.
