Shrimp and Rice

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Shrimp and Rice
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
306
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie306 kcal(15 %)
Protein24.55 g(25 %)
Fat11.1 g(10 %)
Carbohydrates29.08 g(19 %)
Sugar added0 g(0 %)
Roughage3.95 g(13 %)
Vitamin A67.25 mg(8,406 %)
Vitamin D0 μg(0 %)
Vitamin E1.63 mg(14 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.22 mg(27 %)
Vitamin B₆0.38 mg(27 %)
Folate30.88 μg(10 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.93 μg(4 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C78.08 mg(82 %)
Potassium571.75 mg(14 %)
Calcium95.47 mg(10 %)
Magnesium79.43 mg(26 %)
Iron1.37 mg(9 %)
Iodine1.64 μg(1 %)
Zinc2.2 mg(28 %)
Saturated fatty acids3.11 g
Cholesterol173.01 mg

Ingredients

for
4
Ingredients
300 grams Long grain rice
salt
3 Bell pepper (green, yellow and red)
2 stalks Celery
1 onion
2 garlic
1 piece fresh ginger (about 2 cm)
350 grams shrimp (ready to cook and peeled down to the tail segment)
2 tablespoons vegetable oil
1 tablespoon butter
salt
freshly ground peppers
½ untreated Lime (Juice and zest)
How healthy are the main ingredients?
Long grain riceCelerygingersaltoniongarlic

Preparation steps

1.

Rinse the rice in a sieve under running water, then cooking according to package directions.

2.

Rinse the peppers, quarter, seed and remove the white ribs and cut into strips or cubes. Rinse the celery, remove the strings and cut into thin slices. Peel and finely chop the onion, garlic and ginger. Rinse the shrimp and pat dry. Heat 1 tablespoon hot oil and the butter in a skillet and saute the shrimp until they turn pink, about 2 minutes. Remove with a slotted spoon. Add the remaining tablespoon of oil to the pan. Add the onion, garlic and ginger and sauté until translucent. Add the celery and peppers and saute 2 minutes. Add the rice to the pan and season with salt, pepper, some lime zest and juice. Stir in the shrimp and serve.