Rice and Shrimp Salad with Cucumber
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
409
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 294 mg | (7 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Basmati rice
- 1 pc Cucumber (300 grams)
- 250 grams shrimp (frozen)
- juice of a lemons
- 5 Tbsps vegetable oil
- 1 garlic clove
- 1 tsp finely chopped parsley
- salt
- freshly ground peppers
- 4 Tbsps Crème fraiche
Preparation steps
1.
Rinse the rice and bring to a boil with 1 1/2 times the amount of water and a little salt. Cover with the lid and then simmer for about 20 minutes over very low heat until cooked.
2.
Peel the cucumber, cut in half lengthwise, remove the seeds and cut into small cubes.
3.
Prepare the shrimp according to the instructions on the package.
4.
For the dressing, combine the lemon juice and oil and season with salt, pepper and crushed garlic.
5.
Mix the lukewarm rice, the shrimp and the cucumber into the dressing. Stir in the parsley and season to taste.
6.
To serve, transfer to bowls and garnish with a tablespoon of crème fraîche.
