Shrimp and Vegetable Salad
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 59 μg | (98 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 1,563 mg | (39 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 99 μg | (50 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the shrimp
- 400 grams peeled King prawn
- 2 Limes (juice)
- 1 garlic clove
- 10 grams fresh ginger
- 6 Tbsps olive oil
- For the salad
- 3 ripe Avocados
- 2 yellow Hungarian wax peppers
- 250 grams white Beans (canned)
- 250 grams Cherry tomatoes
- 2 Red onions
- salt
- freshly ground peppers
- 3 Tbsps fresh Basil
Preparation steps
Toss the shrimp with the juice from one lime. Peel the garlic and rub over the shrimp. Finely grate the ginger and add to the marinade with 2 tablespoons of olive oil. Mix well, cover and refrigerate for about 1 hour.
For the salad, cut the avocado in half, remove the pit, and dice the flesh. Rinse the peppers, cut in half, remove the seeds and white pith, and dice finely. Drain the white beans. Rinse and halve the cherry tomatoes. Peel the onions, cut in half and then into rings.
Remove the shrimp from the marinade, heat 2 tablespoons olive oil in a nonstick pan and cook the shrimp in portions for about 2 minutes each. Then add all the shrimp back to the pan together, and pour in the marinade. Let simmer for one minute.
Rinse the basil and cut into strips.
Mix the shrimp with the salad, season with salt and pepper, add 2 tablespoons olive oil and the rest of the lime juice. Divide into four bowls and serve garnished with basil strips.