Spicy Shrimp Rice
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Calories:
428
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 543 mg | (14 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 94 μg | (47 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 300 grams Long grain rice
- Red pepper flakes
- 1 tsp Curry powder
- 600 milliliters Vegetable broth
- salt
- 2 Red Bell pepper
- 400 grams King prawn (ready to cook)
- 2 Tbsps freshly cut parsley
- 1 tsp lemon juice
Preparation steps
1.
Peel onion and garlic and finely dice. Heat 1 tablespoon oil in a pot and sauté onion and garlic until soft. Add rice, some red pepper flakes and curry and sauté briefly. Then add broth and season with salt. Cover and simmer over low heat for 15 minutes. Rinse bell peppers, cut in half, remove seeds and ribs and cut into fine strips. Add bell pepper to the pot and simmer for another 10 minutes. Add broth as needed.
2.
Rinse prawns and pat dry. Heat remaining oil in a pan and fry for 1-2 minutes on each side until golden brown. Add prawns to the pot and season to taste with parsley, lemon juice, salt and red pepper flakes.
3.
Serve immediately in small bowls.
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