Shrimp with Broccoli
Shrimp with Broccoli - Refined: All good things come here from a ladle.
Healthy, because
Even smarter
Nutritional values
This dish is packed with lean protein from the shrimp and iron and calcium from the broccoli.
Pair this dish with brown rice for added fiber and texture.
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 246.1 μg | (410 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 336 mg | (354 %) | ||
| Potassium | 1,146 mg | (29 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 138 μg | (69 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 pc ginger
- 2 red Bell pepper
- 2 yellow Bell pepper
- 1 Broccoli
- 1 bunch scallions
- 2 Tbsps vegetable oil
- 18 ozs shrimp (peeled and deveined)
- salt
- peppers
- 10 ozs Vegetable broth
- 3 ozs dry white wine
Preparation steps
Peel garlic and chop finely. Also peel ginger and grate finely.
Rinse peppers, pat dry, cut in half, remove seeds and white inner skin and cut peppers into 1/4 inch thin strips. Rinse broccoli and divide into florets. Wash scallions, shake dry and cut into thin rings.
Heat oil in a pan and sauté garlic and ginger for 1-2 minutes over medium heat. Add shrimp, season with salt and pepper and fry for 3-4 minutes. Remove and set aside.
Add remaining vegetables to the pan and deglaze with vegetable stock and white wine. Simmer 7-10 minutes, Add shrimp to pan again and leave on low heat for 2 minutes. Serve on 4 warmed plates.
