Mexican BBQ Shrimp
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 595 mg | (15 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 183 μg | (92 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 282 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 Tbsps olive oil
- ⅔ cup fish stock (from a jar)
- 2 cloves garlic cloves (finely chopped)
- 1 small, red chili pepper (very finely chopped)
- 1 scallion (sliced into fine rings)
- ½ bunch cilantro (or alternatively parsley), leaves roughly chopped
- 1 lemon (juiced)
- 16 peeled shrimp (tail left intact)
Preparation steps
1.
Mix together the oil, fish stock, garlic, chilli, spring onion, coriander, salt and ground black pepper to make a marinade. Season to taste with a little lemon juice.
2.
Put the prawns in the marinade and leave to infuse for around 30 minutes.
3.
Put four prawns on eack skewer and grill on the hot barbecue for 4-5 minutes, turning and brushing repeatedly with the marinade.
4.
Serve drizzled with the remaining lemon juice and with the rest of the marinade. Serve with chunks of fresh baguette.
