Garlic-Rosemary Shrimp
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 21 min.
Ready in
Calories:
262
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 402 mg | (10 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 137 μg | (69 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams shrimp (peeled and deveined, tail-on)
- 1 chili pepper
- 2 garlic cloves
- 1 organic lemon
- 2 sprigs rosemary
- 4 Tbsps olive oil
- salt
- freshly ground white peppers
- 2 Tbsps Pastry flour
Preparation steps
1.
Rinse the shrimp thoroughly, then pat dry. Rinse and halve the chili lengthwise. Remove the seeds and julienne. Peel and thinly slice the garlic. Slice the lemon. Rinse the rosemary, and leave to dry on a paper towel.
2.
Heat the olive oil in a pan. Sauté the herbs, chili, and garlic until fragrant. Remove the aromatics, leaving the oil in the pan.
3.
Season the shrimp with salt and pepper, then coat with flour. Shake the excess flour from the shrimp, then cook in the hot oil. Cook for 1-2 minutes per side until golden brown. Add the lemon slices, sautéed herbs, garlic, and chili to the pan, then serve.
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