Shrimp Curry
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
356
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 814 mg | (20 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 2 tsps freshly chopped ginger
- 2 garlic cloves
- 300 grams Zucchini
- 300 grams Pumpkin
- 2 Tbsps vegetable oil
- 400 milliliters Coconut milk (canned, unsweetened)
- 1 ½ Tbsps green Curry paste
- lemons (Juice)
- salt
- freshly ground peppers
- 200 grams cooked, peeled shrimp
- Basil (for garnish)
Preparation steps
1.
Peel and halve the onion and cut into strips. Peel garlic and finely chop. Rinse, the pumpkin and cut into small pieces.
Halve the zucchini lengthwise and slice crosswise.
2.
Heat the oil in a large skillet. Add the onion, ginger, garlic, zucchini and pumpkin and cook over high heat , stirring frequently until crisp-tender, 4 - 5 minutes. Stir in the coconut milk, curry paste and lemon juice, season with salt and pepper, and simmer over medium heat until piping hot, about 3 minutes. Add the shrimp and simmer just until hot, then serve in bowls garnished with basil.
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