Grilled Shrimp and Scallops with Chermoula
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 35 min.
Ready in
Calories:
363
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 8.3 μg | (42 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 936 mg | (23 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 317 μg | (159 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 726 mg | |||
| Cholesterol | 428 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 handful mint
- 1 handful cilantro
- 3 garlic cloves
- 2 lemons (organic)
- 1 tsp ground paprika
- 4 Tbsps olive oil
- freshly ground peppers
- 12 shrimp (peeled and deveined)
- 12 Scallop
- salt
Preparation steps
1.
For the chermoula: Rinse the herbs, shake dry and coarsely chop the leaves. Peel the garlic. Squeeze the juice from 1 lemon. Mince the garlic and mix with the paprika, herbs, lemon juice and olive oil and season with pepper.
2.
Rinse the shrimp and scallops and pat dry. Toss with the chermoula, cover and marinate in the refrigerator overnight.
3.
Rinse the second lemon in hot water and cut into thin wedges.
4.
Place the marinated seafood on 8 skewers. Season with salt.
5.
Preheat the grill then grill the skewers, turning occasionally, for 5 minutes. Grill the lemon wedges.
6.
Serve the skewers with the charred lemon.
