Asparagus and Shrimp Stir-Fry
Asparagus and Shrimp Stir-Fry - Tasty stir-fry with springtime ingredients.
Healthy, because
Even smarter
Nutritional values
Shrimps provide high-quality protein as well as valuable nutrients and trace elements such as iodine. This is essential for the proper functioning of the thyroid gland.
You're not a fan of shrimp? Why not prepare this recipe with a minute steak of beef instead of prawns, or for a vegan alternative, with smoked tofu.
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 757 mg | (19 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 213 mg | |||
| Cholesterol | 169 mg |
Ingredients
- Ingredients
- 500 grams shrimp (peeled and deveined)
- 300 grams white Asparagus
- 300 grams waxy potatoes
- 4 scallions
- 2 Tbsps Canola oil
- 200 milliliters white wine
- 150 milliliters Vegetable broth
- 3 stalks parsley
- salt
- peppers
Preparation steps
Rinse the shrimp under cold water and drain. Peel the asparagus and cut off the lower end. Halve the spears lengthwise and cut into 4 cm long pieces (approximately 1 1/2 inches).
Peel and rinse the potatoes and cut into thin slices. Rinse the scallions and cut into rings.
Heat some oil in a pan and fry the asparagus, potatoes, scallions and shrimp over medium heat for 5-8 minutes while stirring. Deglaze with white wine and vegetable broth and cook for 10-15 minutes.
Meanwhile, rinse the parsley, shake dry and chop. Add to the pan at the end of cooking, stir in and season with salt and pepper.
Serve immediately.
