Pineapple Rice Salad with Shrimp
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
725
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 725 cal. | (35 %) | ||
| Protein | 13.2 g | (13 %) | ||
| Fat | 64.17 g | (55 %) | ||
| Carbohydrates | 28.04 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.12 g | (10 %) |
more nutritional values
| Vitamin A | 59.17 mg | (7,396 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.04 mg | (75 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 2.56 mg | (21 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 50.33 μg | (17 %) | ||
| Pantothenic acid | 0.78 mg | (13 %) | ||
| Biotin | 4.86 μg | (11 %) | ||
| Vitamin B₁₂ | 0.22 μg | (7 %) | ||
| Vitamin C | 66.53 mg | (70 %) | ||
| Potassium | 349.02 mg | (9 %) | ||
| Calcium | 67.55 mg | (7 %) | ||
| Magnesium | 52.72 mg | (18 %) | ||
| Iron | 1.47 mg | (10 %) | ||
| Iodine | 12.78 μg | (6 %) | ||
| Zinc | 1.59 mg | (20 %) | ||
| Saturated fatty acids | 10.95 g | |||
| Cholesterol | 177.2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
