Asparagus with Shrimp
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
291
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 92.5 μg | (154 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 869 mg | (22 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 148 μg | (74 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 335 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch green Asparagus
- 1 handful baby Spinach
- 200 grams Snow peas
- 100 milliliters Vegetable broth
- 1 lemon (Zested and juiced)
- 12 shrimp (ready to cook peeled and deveined)
- 1 shallot
- 2 chili peppers
- 1 garlic clove
- Sea salt
- 4 Tbsps olive oil
- Dill (for garnish)
Preparation steps
1.
Rinse shrimp and pat dry.
2.
Peel the bottom thirds of asparagus stalks and halve.
3.
Rinse and drain spinach.
4.
Rinse and trim snow peas. Cook asparagus and snow peas in salted boiling water, about 4 minutes. Rinse and drain.
5.
Peel and finely chop shallots and garlic. Halve chiles, remove seeds and ribs and finely chop. Sauté shallot, garlic and chiles in 2 tablespoons olive. Add shrimp and sauté over low heat, about 1 minute. Stir in lemon zest and juice and remove from heat. Season with sea salt and let stand a few minutes.
6.
Sauté snow peas and asparagus in remaining oil. Deglaze with broth and simmer about 2 minutes. Season with sea salt and divide among plates. Sprinkle with spinach and top with shrimp. Serve garnished with dill.
