Baked Shrimp
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
494
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 558 mg | (14 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 186 μg | (93 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 349 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 120 grams Rice flour
- 1 generous pinch Turmeric
- 1 egg yolk
- 1 tsp parsley (finely chopped)
- Sea salt
- 16 shrimp (ready to cook, peeled and deveined)
- 1 handful lamb's lettuce
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- vegetable oil (for frying)
- Lemon peel
Preparation steps
1.
Mix the flour with 175 ml (approximately 6 ounces) of cold water, then stir in the turmeric and egg yolk to form a loose batter. Mix in the parsley and season with sea salt. Cover with foil or parchment paper and chill for 30 minutes.
2.
Rinse the shrimp and pat dry.
3.
Rinse, trim and drain the lamb's lettuce. Combine the olive oil with the lemon juice and season with sea salt. Dip the shrimp in batter and fry in hot oil approximately 2 minutes until golden brown. Drain on paper towels.
4.
Toss the lamb's lettuce with the olive oil and lemon juice mixture. Serve the fried shrimp and lamb's lettuce on serving plates. Sprinkle with lemon zest before serving.
5.
Garnish with lemon wedges and serve with tartar sauce, if desired.
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