Garlic Shrimp with Lime and Aioli
Garlic shrimp with lime and aioli - Summer tapas from the sea
Healthy, because
Even smarter
Nutritional values
The allicin from garlic is not only responsible for the typical scent of the bulb: the cardiovascular system and the intestinal flora benefit from the essential oil. Shrimp is rich in iodine, which is important for an intact thyroid gland.
A flavorful bread goes perfectly with this - best homemade, of course! How about, for example, our aromatic Ciabatta Stickswith olives and sun-dried tomatoes?
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 445 mg | (11 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 152 μg | (76 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 278 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 36 ozs King prawn
- 8 garlic cloves
- 2 organic limes
- ½ oz parsley (1/2 handful)
- 2 Tbsps olive oil
- 5 ozs olive oil
- salt
- peppers
- cayenne pepper
- 1 egg yolk
- 5 stalks Dill
Kitchen utensils
Preparation steps
Wash shrimp and drain. Peel garlic, thinly slice 2 cloves; set aside the rest. Rinse limes in hot water, pat dry and cut into thin slices. Wash parsley, shake dry and chop leaves.
Place shrimp in a bowl, mix with garlic, lime slices, half of the parsley and 2 tablespoons of oil. Season with salt, pepper and 1 pinch of cayenne pepper.
Place shrimp in an ovenproof baking dish, spread, and bake in a preheated oven at 220 °C / 425 ˚F for 15-20 minutes, turning halfway through cooking time.
Meanwhile, finely puree remaining garlic in a blender, add salt and pepper. Blend in egg yolk and add a little oil. Slowly pour in remaining oil and mix well. Pour the aioli into a small bowl.
Wash dill, shake dry, pluck off tips and chop. Remove shrimp from oven, sprinkle with dill and remaining parsley and serve with the aioli.
