Shrimp Vinaigrette
Shrimp Vinaigrette - Light companion for toast or potatoes
Healthy, because
Even smarter
Nutritional values
Few calories, a lot of protein and minimal saturated fatty acids make up the health points here. The colourful mix of North Sea crabs, vegetable cubes and herbs in a light vinegar-oil base also provides almost a third of the daily requirement of iodine; the thyroid gland needs this trace element for hormone production.
If you use an organic cucumber, you can do without peeling - this not only brings more taste, but also more fibre. And if you don't like dill, use chives instead.
(Percentage of daily recommendation)
| Calorie | 120 cal. | (6 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 324 mg | (8 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 91 mg |
Ingredients
- Ingredients
- 9 ozs shrimp (peeled)
- ½ Cucumber (about 200 grams)
- ½ bunch Radish
- ½ bunch Dill
- 1 pc Horseradish (about 50 grams)
- 2 Tbsps White vinegar
- 4 Tbsps Vegetable broth
- 2 Tbsps Canola oil
- salt
- peppers
- 1 pinch sugar
Kitchen utensils
Preparation steps
Rinse shrimp in a sieve and drain well.
Peel the cucumber half, cut in half lengthwise and remove the seeds with a spoon. Finely chop cucumber and place in a bowl.
Rinse radish and pat dry. Chop finely and add to the cucumber.
Rinse dill, shake dry, pluck fronds and finely chop.
Peel and finely grate the horseradish. Stir dill and horseradish into cucumber mixture, then add shrimp.
In a small bowl, mix vinegar, broth and oil. Season with salt, pepper and sugar. Pour over cucumber mixture, toss to combine and serve.
