Deep Fried Shrimp
Deep Fried Shrimp - Scrumptious, juicy seafood in a crispy batter
Healthy, because
Even smarter
Nutritional values
Whether as party finger food, an appetizer, or a small snack, the shrimp provides a large portion of iodine, which helps the thyroid gland produce hormones for a well-functioning energy balance.
Only use refined vegetable oil for frying. It has a higher smoke point than cold-pressed oil and can be heated up to 400 °F without any adverse effects on health.
(Percentage of daily recommendation)
| Calorie | 197 cal. | (9 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 287 mg | (7 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 93 μg | (47 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 136 mg |
Ingredients
- Ingredients
- ½ small Pineapple (12-13 oz)
- 1 bunch scallions
- 1 green chili pepper
- ½ bunch cilantro
- 1 Lime
- 1 Tbsp cane sugar
- salt
- peppers
- 16 shrimp (with shell)
- ½ cup
- 2 eggs
- 3 tsps Curry powder
- 3 ozs Pastry flour
- refined vegetable oil (for frying)
Preparation steps
Cut pineapple into quarters and cut out the core. Cut flesh into small cubes.
Clean, wash and cut green onions diagonally into thin rings. Wash chile pepper, cut in half lengthwise, scrape out seeds and finely chop.
Wash cilantro and shake dry; pluck leaves. Putting some aside, finely chop the rest. Squeeze the lime reserving the juice.
Combine pineapple, onions, chile and chopped cilantro in a bowl. Mix in sugar, salt, pepper and 3 tablespoons lime juice; let stand for 30 minutes.
Meanwhile remove tails and shells from shrimp and de-vein. Wash shrimp and pat dry with paper towels.
In a bowl, mix milk, eggs, curry, and 2 1/2 ounces flour. Mix into a thin batter. Put aside remaining flour in a deep plate.
Heat oil in a large pot to 350° F; the temperature is correct when small bubbles appear at one end of wooden spoon handle. Roll shrimp in flour, pull through the dough, immediately place into the hot oil and fry until golden brown (about 3 minutes).
Drain fried shrimp on paper towels. Garnish with remaining cilantro and serve with pineapple salsa.
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