Shrimp and Rice
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
462
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 183 mg | (193 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams Long grain rice
- salt
- 3 Bell pepper (green, yellow and red)
- 2 stalks Celery
- 1 onion
- 2 garlic cloves
- 1 pc fresh ginger (about 2 cm)
- 350 grams shrimp (ready to cook and peeled down to the tail segment)
- 2 Tbsps vegetable oil
- 1 Tbsp butter
- salt
- freshly ground peppers
- ½ untreated Lime (Juice and zest)
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.
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