Indian-style Shrimp Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
293
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 kcal | (14 %) | ||
| Protein | 14.34 g | (15 %) | ||
| Fat | 18.85 g | (16 %) | ||
| Carbohydrates | 18.13 g | (12 %) | ||
| Sugar added | 0.52 g | (2 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 370.48 mg | (46,310 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 2.03 mg | (17 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 4.68 mg | (39 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 55.35 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 0.96 μg | (2 %) | ||
| Vitamin B₁₂ | 0.94 μg | (31 %) | ||
| Vitamin C | 48.4 mg | (51 %) | ||
| Potassium | 300.66 mg | (8 %) | ||
| Calcium | 90.79 mg | (9 %) | ||
| Magnesium | 32.86 mg | (11 %) | ||
| Iron | 2.09 mg | (14 %) | ||
| Iodine | 0.55 μg | (0 %) | ||
| Zinc | 1.06 mg | (13 %) | ||
| Saturated fatty acids | 2.71 g | |||
| Cholesterol | 119.63 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 tablespoons white wine vinegar
- 5 tablespoons lemon juice
- ½ teaspoon sugar
- 1 teaspoon medium Mustard
- 5 tablespoons olive oil
- 2 cups Prawn (ready to cook, peeled, entrails removed)
- Ginger powder
- ½ teaspoon Garlic salt
- 1 ripe Mango (flesh diced)
- 3 cups Lettuce (e. g. rocket, Indian cress, shiso)
- 1 Red onion (finely sliced)
- 2 tablespoons cilantro (to garnish)
Preparation steps
1.
Mix together the vinegar, 3 tbsp lemon juice, sugar, mustard, salt and ground black pepper to create a dressing. Finally stir in 4-5 tbsp olive oil.
2.
Heat the remaining oil and fry the prawns on a high heat. Season with salt, ground black pepper, a pinch of ginger and the garlic salt. Drizzle with the remaining lemon juice, remove from the heat and stir in the mango.
3.
Mix the lettuce with the dressing and transfer to bowls. Top with the warm prawns and mango, garnish with the onion and coriander and serve immediately.
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