Spicy Ginger Shrimp with Turmeric Cauliflower
Spicy ginger shrimp with turmeric cauliflower - Go on a culinary journey to Asia with this dish!
Healthy, because
Even smarter
Nutritional values
Shrimps are particularly low in fat and calories, but high in protein.
Vegetarians don't miss out on this spicy dish either: simply replace the shrimp with tofu.
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 235 μg | (392 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 59.1 μg | (131 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 656 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- ¾ oz ginger (1 piece)
- 2 garlic cloves
- 1 red chili pepper
- 18 ozs Prawn or jumbo shrimp (without shell)
- ½ lemon (juice)
- 18 ozs Cauliflower
- 10 ozs red Bell pepper
- ½ handful Thai basil (0.5 oz)
- 8 ozs wide Glass noodles
- salt
- 2 Tbsps sesame oil
- peppers
- 1 tsp ground Turmeric
Preparation steps
Peel and finely chop ginger and garlic. Wash, halve, seed and finely dice the chili.
Wash shrimp, pat dry with kitchen paper, place in a bowl, sprinkle with lemon juice. Add ginger, garlic and chili and mix, set aside and marinate for 10 minutes.
Meanwhile, clean cauliflower, divide into florets, wash. Halve peppers, remove seeds, wash and cut into cubes. Wash basil, shake dry, chop leaves coarsely. Cook pasta according to package directions in plenty of salted water. Then drain and let drain.
Heat 1 tablespoon oil in a large skillet. Fry cauliflower florets over medium heat, turning occasionally, for about 5 minutes. Add bell bell pepper and continue to fry for 3 minutes. Season with salt, pepper and turmeric. Add basil and the pasta and toss to coat.
In another pan, heat remaining oil. Fry shrimp in it for about 4 minutes over high heat. Season with salt. Arrange the pasta with the shrimp on plates.
