Grilled Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 971 cal. | (46 %) | ||
| Protein | 38.71 g | (40 %) | ||
| Fat | 93 g | (80 %) | ||
| Carbohydrates | 5.95 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.32 g | (4 %) |
| Vitamin A | 94.57 mg | (11,821 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.73 mg | (6 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 0.67 mg | (6 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 16.72 μg | (6 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.33 μg | (11 %) | ||
| Vitamin C | 11.6 mg | (12 %) | ||
| Potassium | 468.71 mg | (12 %) | ||
| Calcium | 144.27 mg | (14 %) | ||
| Magnesium | 64.36 mg | (21 %) | ||
| Iron | 1.62 mg | (11 %) | ||
| Iodine | 19.17 μg | (10 %) | ||
| Zinc | 2.97 mg | (37 %) | ||
| Saturated fatty acids | 13.06 g | |||
| Cholesterol | 442.98 mg |
Ingredients
- For the shrimp
- 600 grams shrimp (peeled, tail-on)
- 5 Tbsps olive oil
- 1 garlic clove
- 1 pinch Chili powder
- 2 Limes
- salt
- For the aioli
- 5 large garlic cloves
- 3 egg yolks
- 1 tsp spicy Mustard
- salt
- white peppers
- 300 milliliters olive oil
- 1 tsp lemon juice
Preparation steps
Rinse the shrimp and pat dry. Mix in a bowl with the oil. Peel the garlic and pass through a press into the bowl. Squeeze the juice from the limes. Add the chili powder to the bowl. Mix well, cover, and marinate at least 30 minutes in the refrigerator.
For the aioli, peel the garlic and pass through a press. Beat the egg yolks, mustard, and a pinch of salt and pepper in a bowl until creamy. Gradually incorporate the oil, starting with a few drops at a time. Whisk constantly, making sure the oil is incorporated fully before adding more. Increase the amount of oil to a thin stream, and add enough oil until a thick mayonnaise forms. Mix in the lemon juice, and season to taste with salt.
Rinse the limes and cut into slices. Season the shrimp and cook on a hot grill (or grill pan) with the limes for 4-5 minutes.
Arrange the lime slices on a plate, and top with the shrimp. Drizzle the shrimp with some lime juice. Serve the shrimp with the aioli and grilled tortillas for dipping.
