Egg and Shrimp Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
480
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 16.2 mg | (135 %) | ||
| Vitamin K | 61.3 μg | (102 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 313 mg | (31 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 143 μg | (72 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 421 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 eggs
- 300 grams King prawn (without heads)
- 1 Tbsp vegetable oil
- 1 bunch scallions
- 2 Tbsps White vinegar
- 4 Tbsps grapeseed oil
- salt
- freshly ground peppers
- Dill (for garnish)
Preparation steps
1.
Hard-boil the eggs for 10 minutes, rinse cold, peel and cut into slices.
2.
Loosen the shrimp from their shells, cut along the backs with a sharp knife and remove the intestinal threads.
Sauté the shrimp in some oil for 5 minutes. Allow to cool and cut into slices.
3.
Rinse and trim the scallions and cut diagonally into thin slices.
4.
For the dressing, mix the vinegar and grapeseed oil and season with salt and pepper.
Mix the shrimp and the scallions with the dressing and leave to marinate for 10 minutes. Add the eggs to the salad and serve garnished with dill.
