Shrimp Salad with Lime Dressing
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
309
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 87.6 μg | (146 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 117 μg | (59 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the shrimp bowl
- 500 grams large shrimp (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- Lettuce
- 2 carrots
- ½ Cucumber
- For the dressing
- 4 Tbsps Lime juice
- salt
- freshly ground peppers
- 5 Tbsps olive oil
- Dill (for garnish)
Preparation steps
1.
For the shrimp bowl, rinse lettuce and spin dry.
2.
Peel carrots, peel and cut into thin sticks. Rinse cucumber, drain and wipe dry and cut into thin sticks.
3.
For the dressing, mix lime juice, salt, pepper and olive oil and stir in carrots and cucumber.
4.
Heat oil in a large skillet and cook shrimp on each side for approximately 1-2 minutes and season with salt and pepper.
5.
To serve, place lettuce on plate and pile vegetables over lettuce and top with shrimp and season with salt and pepper and drizzle with more dressing, if needed. Garnish with dill.
