Shrimp Skewers and Salad
This salad covers the daily requirement of iodine and vitamin E! Iodine is an essential building block for the thyroid hormones that control the metabolism. They influence heart and circulation, heat regulation, sexuality, growth and physical performance. Vitamin E keeps the blood vessels elastic, protects cells and tissue and is good for supple joints.
Those who want to enjoy the slightly hot Mizuna taste more often can grow the leafy vegetables, which belong to the so-called "Asia Greens", in the garden, on the balcony or on the windowsill themselves. Many nurseries and seed dealers now offer the seeds.
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 13.2 mg | (110 %) | ||
| Vitamin K | 186.1 μg | (310 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 860 mg | (22 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 217 μg | (109 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 244 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 8 ozs shrimp (without shell)
- 3 handfuls Mizuna (or baby salad mix)
- 1 pc ginger
- ½ Lime
- 1 tsp liquid honey
- 1 tsp Wasabi paste
- salt
- peppers
- 5 Tbsps Canola oil
- 1 tsp sesame oil
- 1 Tbsp Sesame seeds
- 12 yellow Cherry tomatoes
- 2 scallions
- 4 ozs Japanese pickled Pumpkin
- 4 ozs Japanese pickled daikon Radish
Preparation steps
Devein the shrimp. Rinse shrimp, pat dry and place on 2 skewers.
Rinse mizuna and spin dry.
Peel ginger root and finely grate. Squeeze lime with a citrus juicer.
Mix lime juice, honey, wasabi, grated ginger, salt and pepper. Stir in 2/3 of the canola oil and whisk in the sesame oil.
Toast the sesame seeds in a hot pan over medium heat. Remove from pan. Stir 2/3 of the seeds into the dressing and set the remaining seeds aside.
Rinse and halve the cherry tomatoes. Rinse scallions, trim and cut diagonally into thin rings.
Cut the pumpkin and the radish into pieces.
Heat the remaining canola oil in a pan. Season the shrimp skewers with salt and pepper and place in the pan, frying each side for 3-4 minutes.
Mix salad with 2/3 of the sauce and serve on 2 plates. Sprinkle the tomatoes, scallions, pumpkin and radish on top. Depending on preference, you can leave the shrimp on skewers or serve on top of the salad. Drizzle with remaining sauce, sprinkle with sesame seeds and serve warm.