Shrimp Brochettes
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
386
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 49.1 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 662 mg | (17 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 142 μg | (71 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 large, raw shrimp (tiger prawns)
- 2 garlic cloves (crushed)
- 2 Limes
- 2 Tbsps cilantro (finely chopped)
- 4 Tbsps olive oil
- 1 ⅛ cups Basmati rice
- For the salad
- 1 Cucumber (cut into ribbons)
- 1 red pepper (finely chopped)
- Arugula
- 1 Tbsp balsamic vinegar
Preparation steps
1.
Put the shrimps into a bowl, season with salt and ground black pepper and add the garlic.
2.
Finely grate the zest from the limes and add to the prawns. Halve and squeeze the lime juice over the prawns.
3.
Stir in the coriander and olive oil. Cover and chill for 2 hours to marinade.
4.
Cook the rice according to the instructions on the packet.
5.
Heat the broiler until hot.
6.
Broil the shrimps for 5-10 minutes until they turn pink, turning as needed.
7.
Whilst the shrimps are cooking, mix together the cucumber, pepper and arugula. Drizzle with balsamic vinegar and serve with the shrimps and rice.
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