Shrimp, Cucumber and Orange Salad
The combination of the protein and iodine-rich shrimp with the vitamin C-packed citrus fruits yields a dish that is both nutritious and delicious! Additionally, olive oil provides valuable, unsaturated fatty acids.
If you're not in the mood to fire up your grill, this recipe can be easily prepared on the stove in a skillet.
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 386 mg | (10 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 112 μg | (56 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 127 mg |
Ingredients
Preparation steps
Remove peel (including white pith) from 2 oranges, then cut the flesh into slices. Squeeze out juice from remaining orange.
Peel the cucumber, cut in half lengthwise, remove the seeds with a spoon and cut the flesh into very thin slices.
Rinse the lettuce, spin dry and cut or tear into bite-sized pieces.
Rinse the tarragon, shake dry, pluck leaves and coarsely chop. Place in a bowl with the lettuce, cucumber and orange slices.
Squeeze out lime juice. In a bowl, mix together 1 tablespoon lime juice and 3 tablespoons orange juice, then season with a little salt and pepper and whisk in the oil.
Peel and devein the shrimp, then rinse briefly and pat dry well.
Crush the coriander seeds and peppercorns in a mortar or with the side of a large knife. Sprinkle over the shrimp.
Cook the shrimp on an oiled hot grill or in a grill pan until seared, about 45 seconds on each side. Season lightly with salt.
Toss the salad mix with the citrus dressing, top with shrimp and serve immediately.