Fried Shrimp with Tomato-Chile Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 59.5 μg | (99 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 972 mg | (24 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 229 μg | (115 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the tomato-chile salsa (makes about 500 ml)
- 5 red Pepperoncini
- 200 grams onions
- 3 garlic cloves
- 1 sm can peeled Tomatoes
- 3 Tbsps minced cilantro
- 4 Tbsps chopped parsley
- salt
- white peppers
- For the shrimp
- 20 ready to cook shrimp
- 1 tsp cilantro (finely chopped)
- 4 Limes
- 2 Tbsps sesame oil
- 1 pc fresh ginger
- 1 garlic clove
- 1 Tbsp Rice vinegar
- salt
- 2 Tbsps vegetable oil
Preparation steps
For the Tomato-Chile Salsa: Finely slice pepperoncini. Peel and finely slice onions and garlic. Add pepperoncini, onions and garlic to a pot, along with tomatoes and their juice. Add cilantro and parsley and bring to a boil, stirring. Season to taste with salt and pepper.
Pour salsa into sterilised jars, seal tightly and let cool. Let stand at least 24 hours before serving. Store in the refrigerator.
To make marinade: Rinse and chop cilantro. Peel and finely grate ginger. Peel and finely chop garlic. In a bowl, mix together cilantro, lime juice, rice vinegar, ginger, garlic, sesame oil and a little salt. Rinse shrimp and let drain on paper towels. Add shrimp to marinade and let stand about 2 hours. Drain shrimp well. Thread shrimp onto wooden skewers and fry in hot oil on both sides. Serve shrimp garnished with lime zest and salsa. Serve with fresh white bread, if desired.
