Shrimp Wraps
Nutritional values
(Percentage of daily recommendation)
| Calorie | 753 cal. | (36 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 135.6 μg | (226 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,138 mg | (28 %) | ||
| Calcium | 336 mg | (34 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 129 μg | (65 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 Tomatoes
- 1 red onion
- 2 Lettuce
- 500 grams shrimp (peeled and deveined)
- 2 handfuls Fresh herbs (such as, mint, cilantro leaves)
- 30 grams ginger
- 1 shallot
- 2 garlic cloves
- 4 Tbsps sesame oil
- 1 tsp Curry powder
- 1 tsp sweet ground paprika
- ½ tsp ground cilantro
- ½ tsp ground Cumin
- salt
- 1 Lime (juiced)
- 4 Flatbread (wraps)
- 150 grams Yogurt (0.1% fat)
Preparation steps
Rinse the tomatoes, remove the stalks and cut into slices. Peel the onion and cut into thin strips. Rinse the lettuce, shake dry and cut into strips. Rinse the shrimp and pat dry. Rinse the herbs, shake dry and finely chop the leaves. Peel and very finely chop the ginger, shallot and garlic.
Fry the vegetables in some oil in a wok for 3-4 minutes over medium heat until soft. Stir in the curry powder, paprika, coriander and cumin and fry briefly until the spices are fragrant. Mix in the shrimp and fry for 3-4 minutes until done. Season with salt and lime juice.
Heat the wraps in a dry pan for 1-2 minutes on each side. Cover with the shrimp, tomato slices, onion, lettuce and herbs. Drizzle some yogurt over the top and roll them up.
Arrange on plates and serve halved if preferred.
