Deep-Fried Shrimp on a Fruity Salad
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 28 min.
Ready in
Calories:
367
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 66 μg | (110 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 1,342 mg | (34 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Mangoes
- 1 scallion
- 1 Lime
- salt
- 1 pinch brown sugar
- peppers
- Red pepper flakes
- 4 shrimp (ready to cook, peeled and deveined)
- 1 shallot
- 1 egg white
- 1 Tbsp Rice flour
- 30 grams Bread flour
- vegetable oil (for frying)
- 4 thin Cucumber (for garnish)
Preparation steps
1.
Peel and halve the mangoes and cut out the flesh. Chop into cubes and place in a bowl. Rinse and trim the scallion, cut into thin rings and mix with the mango. Squeeze the lime and add the juice to the salad. Season with salt, sugar, pepper and red pepper flakes.
2.
Rinse the shrimp and season with salt and pepper. Peel and finely chop the shallot. Whisk the egg whites.
Dust the shrimp with the flour and dip into the egg whites. Coat with the breadcrumbs and fry for 2-3 minutes until golden brown in hot oil. Drain on paper towels.
3.
Spoon the mango salad into glasses, place a shrimp on top and serve garnished with a slice of cucumber.
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