Shrimp with Frisee Lettuce, Papaya and Pine Nuts
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
527
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.9 g | (53 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 18.6 mg | (155 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 705 μg | (235 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 2,299 mg | (57 %) | ||
| Calcium | 550 mg | (55 %) | ||
| Magnesium | 299 mg | (100 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 202 μg | (101 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 417 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel papaya, remove the seeds and cut the flesh into slices.
2.
Rinse lettuce and spin dry. Peel cucumber, halve lengthwise, remove seeds and cut into thin slices.
3.
Toast pine nuts in a dry pan.
4.
To make vinaigrette: Whisk 5 tablespoons oil with salt and pepper to taste. Stir in lime juice.
5.
In a pan, sauté shrimp in 1 tablespoon hot oil on all sides. Season with salt and pepper.
6.
Divide frisee among 4 plates. Top each serving with 3-4 slices of papaya, cucumber slices and shrimp. Drizzle with vinaigrette and sprinkle with pine nuts. Serve immediately.
7.
Serve with fresh white bread, if desired.
