Breaded Shrimp
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
613
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 27.3 mg | (228 %) | ||
| Vitamin K | 62.9 μg | (105 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 198 mg | (66 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 233 μg | (117 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 428 mg | |||
| Cholesterol | 461 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 bunch parsley
- 10 shrimp (ready to cook, deveined and peeled down to tail segment)
- 1 egg
- 50 grams Semolina flour
- 1 chili pepper (dried)
- 100 milliliters fish stock
- 1 garlic clove
- 1 shallot
- 1 Tbsp vegetable oil
- 1 Tbsp Harissa
- Sea salt
- vegetable oil (for frying)
Preparation steps
1.
Peel shallot and garlic and chop very finely. Heat 1 tablespoon oil in a pan, saute shallot and garlic until soft, deglaze the pan with harissa and fish stock. Simmer until creamy and season with salt.
2.
Rinse 2 parsley stems, pluck leaves and chop finely. Mix chopped parsley in a bowl with flour and chopped chile pepper and season with salt. Whisk egg in a bowl. Place flour in a bowl. Cover each shrimp in egg and then in flour. Heat remaining oil in a pan and fry covered shrimp for 2-3 minutes. Then drain on paper towel.
3.
Rinse remaining parsley and pat dry. Add parsley to the pan and fry for a few seconds. Drain on absorbent paper towel.
4.
Serve shrimp and parsley on plates and serve drizzled with chile pepper sauce.
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