Shrimp in Saffron and Coconut Marinade with Mango Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
690
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 16.9 mg | (141 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,192 mg | (30 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 226 mg | (75 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 187 μg | (94 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 334 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the mango salad
- 2 ripe Mangoes
- ½ Cucumber
- 1 red onion
- 2 handfuls Thai basil (alternatively Genoese basil)
- sesame oil
- 1 Lime (juice)
- salt
- freshly ground peppers
- For the shrimp
- 800 grams fresh shrimp (ready to cook)
- 400 grams Coconut milk
- 5 Saffron
- 2 chili peppers (finely chopped)
- salt
- vegetable oil (for cooking)
Preparation steps
1.
Bring the coconut milk to a boil, then reduce the heat and allow to reduce to about 2/3. Dissolve the saffron in milk and stir in chile peppers. Season shrimp with salt, mix well with the sauce and let stand for about 30 minutes.
2.
Peel the mango, cut the pulp lengthwise in thin slices with a planer, remove the core. Rinse the cucumber and slice or cut lengthwise into thin slices. Peel the onion and slice into thin rings. Distribute basil leaves, cucumber, onion and mango slices on plates, season with salt and pepper and drizzle each with 1 tablespoon of sesame oil and a little lime juice.
3.
Heat 3-4 tablespoons oil in a pan, drain shrimp, then cook shrimp on all sides over high heat. Arrange the shrimp on mango salad and serve immediately.
