Scallion and Shrimp Saute
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
509
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 8.3 μg | (42 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,085 mg | (27 %) | ||
| Calcium | 308 mg | (31 %) | ||
| Magnesium | 212 mg | (71 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 321 μg | (161 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 791 mg | |||
| Cholesterol | 428 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ½ cups Basmati rice
- 1 Zucchini (julienned or grated)
- 2 sticks Celery (julienned)
- 2 scallions (cut into diagonal rings, some green part set aside to garnish)
- olive oil
- 12 King prawn (ready to cook, cleaned and peeled)
- 12 Scallop (shelled, ready to cook)
- 2 Tbsps lemon juice
Preparation steps
1.
Cook the rice in boiling salted water according to the directions on the packet.
2.
Fry the vegetables in 2 tbsp hot oil and season with salt and ground black pepper. Cover and cook for 3-4 min.
3.
Fry the prawns and scallops in 2-3 tbsp hot oil on a high heat for 3-4 min until golden brown. Season with salt, ground black pepper and lemon juice.
4.
Arrange the rice on plates, add the vegetables and top with the seafood. Serve garnished with the spring onion green.
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