Shrimp with Curry Sauce
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 161 μg | (81 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Bell pepper (green)
- 1 Bell pepper (yellow)
- 1 stalk Celery
- 1 shallot
- 1 garlic clove
- 2 centimeters ginger (fresh)
- 700 grams shrimp (unpeeled, deveined)
- 2 Tbsps soybean oil
- 1 ½ Tbsps Curry paste (red)
- 400 milliliters Coconut milk
- salt
- peppers (freshly ground)
- Lime juice
Preparation steps
1.
Rinse and halve the bell peppers, remove seeds and white membranes. Chop into small cubes. Rinse and finely dice the celery. Peel and finely chop the shallot, garlic, and ginger.
2.
Rinse and pat dry the shrimp.
3.
In a wok heat oil and sauté the shallots with the garlic and ginger. Stir in the vegetables and shrimp and lightly saute. Add the curry paste and coconut milk. Simmer over medium heat for 3-4 minutes. Season with salt, pepper and lime juice. Serve immediately.
