Grilled Shrimp and Pepper Skewers with Avocado Dip
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 8 min.
Ready in
Calories:
341
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 95 μg | (48 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams shrimp (peeled and deveined)
- 3 garlic cloves
- ½ tsp salt
- 4 Tbsps olive oil
- 1 tsp Curry powder
- 1 pinch Cumin
- 1 pinch cayenne pepper
- 1 Lime (juiced)
- 2 Avocados
- white peppers
- 2 Red Bell pepper
Preparation steps
1.
Rinse shrimp and pat dry. Peel garlic cloves, grind two cloves with salt in a mortar finely. Whisk with oil, curry powder, cumin powder, cayenne pepper and a splash of lime juice well. Coat shrimp with the mixture and marinate, covered, for about 30 minutes.
2.
Halve avocado, pit and cut pulp into cubes. Puree with remaining garlic clove and season with salt, pepper and lime juice.
3.
Rinse and halve bell peppers, remove seeds and ribs and cut into pieces. Thread pepper pieces, alternating with shrimp, on wooden skewers and grill on a hot grill for about 8 minutes, turning.
4.
Serve skewers with avocado dip.
