Prawn Lemongrass Skewers
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
620
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 112 g | (114 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 24.2 mg | (202 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 35.7 mg | (298 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,433 mg | (36 %) | ||
| Calcium | 557 mg | (56 %) | ||
| Magnesium | 408 mg | (136 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 544 μg | (272 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 886 mg | |||
| Cholesterol | 827 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 24 shrimp (Peeled and deveined)
- ½ organic lemon
- 2 garlic cloves
- 1 generous pinch Chili powder
- salt
- 1 Tbsp butter (melted)
- 8 Lemongrass
Preparation steps
1.
Rinse the prawns, pat dry and place in a bowl. Peel and press the garlic. Add a small amount to the shrimp. Rinse the lemon in hot water, pat dry and grate zest. Halve the lemon and squeeze the juice. Stir the zest and juice into the shrimp mixture. Add the chili powder and stir to combine. Season with salt to taste. Allow to marinate for 15 minutes.
2.
Drain the shrimp. Place 3 shrimp on each lemongrass stalk and brush with butter.
3.
Place the skewers on a grill heated to medium-low and cook until just pink, about 7-10 minutes. Serve with white bread.
