Shrimp Kebabs with Orange
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 32 min.
Ready in
Calories:
355
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 183 μg | (92 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 clove garlic cloves (crushed)
- 4 Tbsps olive oil
- 1 tsp pink peppercorns (crushed)
- 1 tsp Curry powder
- 1 Orange (filleted, juice reserved)
- 3.333 cups cooked Prawn (peeled and deveined)
- 2 red peppers (cut into wedges)
- 1 Mango (cut into chunks)
Preparation steps
1.
Add the crushed garlic to the oil. Stir in the pepper (reserving 1 or 2 pinches for later), the curry powder and the orange juice to form a marinade. Stir in the prawns and leave to marinate in the refrigerator for at least 1 hour.
2.
Heat the barbecue.
3.
Remove the prawns from the marinade and allow to drain, then fry on the barbecue for around 7 minutes, turning.
4.
Arrange the peppers, mango and orange segments on plates. Arrange the skewers on top and drizzle with the remaining marinade. Sprinkle with the remaining pink pepper and serve.
