Shrimp Salad Stuffed Cucumbers
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
213
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 674 mg | (17 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Cucumber
- 1 Red chili pepper
- 3 ozs Yogurt (0.1% fat)
- 6 ozs Crème fraiche
- 2 Tbsps lemon juice
- 7 ozs small, cooked shrimp
- 2 handfuls Cress
- salt
- peppers
Preparation steps
1.
Rinse and peel the cucumbers. Cut in half lengthwise and use a small spoon or melon baller to remove the seeds. Rinse the chile pepper, remove the seeds and cut into thin strips.
2.
Mix together the yogurt, creme fraiche, lemon juice and chile pepper. Coarsely chop the shrimp and about half of the cress and stir into the yogurt mixture. Spoon the mixture into the hollowed out cucumbers, season with salt and pepper and garnish with the remaining cress.
