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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
470
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie470 kcal(22 %)
Protein41.82 g(43 %)
Fat33.19 g(29 %)
Carbohydrates4.43 g(3 %)
Sugar added0 g(0 %)
Roughage1.14 g(4 %)
Vitamin A175.83 mg(21,979 %)
Vitamin D0 μg(0 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.7 mg(6 %)
Vitamin B₆0.09 mg(6 %)
Folate14.31 μg(5 %)
Pantothenic acid0.11 mg(2 %)
Biotin3.69 μg(8 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C14.44 mg(15 %)
Potassium672.3 mg(17 %)
Calcium134.42 mg(13 %)
Magnesium77.14 mg(26 %)
Iron1.14 mg(8 %)
Zinc2.98 mg(37 %)
Saturated fatty acids10.08 g
Cholesterol352.01 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6 cups
large shrimp (shelled and deveined; tails intact)
4 tablespoons
6 tablespoons
1 tablespoon
2 cloves
garlic (minced)
coarse salt (to taste)
freshly ground Black pepper
3 cups
cherry tomatoes (on the vine)

Preparation steps

1.
Wash a gently dry the shelled and deveined shrimp.
2.
Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add lemon juice and garlic and saute until garlic is fragrant. Add the shrimp, coating them completely with the oil mixture. Season with salt and pepper, to taste.
3.
Cook shrimp until opaque throughout, about 3 to 4 minutes. Place tomatoes in the skillet and heat through. Divide between plates. Serve.