Spicy Butterfly Shrimp
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
194
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 136 μg | (68 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the shrimp
- 3 dried Peperoncini
- 2 Tbsps colorful peppers
- 2 Tbsps Sea salt
- 600 grams shrimp (peeled and deveined)
- 2 Tbsps olive oil
- For serving
- 2 lemons (cut into wedges)
Preparation steps
1.
Place the dried chilies in a mortar along with the colorful peppercorns and sea salt and finely crush.
2.
Cut the shrimp deeply along the back side, taking care not to cut all the way through. Coat in the pepper and chile mixture. Heat the oil in a pan and fry the shrimp for 3-5 minutes. Remove and arrange 4 shrimp per portion in small bowls. Serve with lemon wedges.
