Pineapple Rice Salad with Shrimp

0
Average: 0 (0 votes)
(0 votes)
Pineapple Rice Salad with Shrimp
share Share
print
bookmark_border Copy URL
Health Score:
6,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
725
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie725 kcal(35 %)
Protein13.2 g(13 %)
Fat64.17 g(55 %)
Carbohydrates28.04 g(19 %)
Sugar added0 g(0 %)
Roughage3.12 g(10 %)
Vitamin A59.17 mg(7,396 %)
Vitamin D0 μg(0 %)
Vitamin E9.04 mg(75 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.56 mg(21 %)
Vitamin B₆0.23 mg(16 %)
Folate50.33 μg(17 %)
Pantothenic acid0.78 mg(13 %)
Biotin4.86 μg(11 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C66.53 mg(70 %)
Potassium349.02 mg(9 %)
Calcium67.55 mg(7 %)
Magnesium52.72 mg(18 %)
Iron1.47 mg(10 %)
Iodine12.78 μg(6 %)
Zinc1.59 mg(20 %)
Saturated fatty acids10.95 g
Cholesterol177.2 mg

Ingredients

for
4
Ingredients
100 grams Long grain rice
50 grams Wild rice
½ fresh Pineapple
2 egg yolks
½ whole Orange (zested and juiced)
juice of lemons
2 Tbsps Coconut milk
1 tsp Curry
¼ l vegetable oil
2 Tbsps Cognac
150 grams shrimp
1 Mung bean sprouts
salt
How healthy are the main ingredients?
Long grain riceCoconut milkOrangelemonCurrysalt

Preparation steps

1.

Cook the long grain rice in salted water for 20 minutes. Boil the wild rice in 200 ml of water over low heat for 40 minutes. Mix together the cooked rice in a large bowl. 

2.

Peel the pineapple, remove the core and cut into matchsticks. Stir into the rice. Whisk together the egg yolks, orange zest and juice, lemon juice, coconut milk, curry powder and salt. Slowly drizzle the vegetable oil in while whisking vigorously. Continue whisking until creamy. 

3.

Sauté the shrimp and mung beans in a non-stick pan until the shrimp are opaque. Add to the rice mixture. Mix the cognac into the sauce and pour the sauce over the rice salad. Mix well to ensure everything is fully coated. Allow to stand for about 30 minutes before serving.