Spicy Shrimp with Avocado Cream
Spicy Shrimp with Avocado Cream - Savory and tangy, it's also great as finger food
Healthy, because
Even smarter
Nutritional values
The high iodine content of shrimp is extremely beneficial for the functioning of the thyroid gland. The avocado supplies valuable unsaturated fat and vitamin E, which are good for the heart and blood vessels.
For a buffet, you can double or triple the ingredients as you wish. Serve toasted whole wheat bread or a crispy baguette with this starter for the perfect dietary fiber balance!
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 418 mg | (10 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 13 ozs shrimp (ready to cook)
- 1 large Lime
- salt
- 1 red onion
- 1 red chili pepper
- ½ bunch cilantro
- ½ Cucumber
- ¼ cup crushed Tomatoes (or ketchup)
- peppers
- 1 Avocado
- 1 Tbsp Red wine vinegar
- 4 Tbsps Yogurt (low-fat)
Kitchen utensils
Preparation steps
Rinse the shrimp and pat dry. Squeeze juice from lime. Combine 2 tablespoons lime juice and 1 liter (approximately 4 cups) salted water in a pot and bring to a boil. Add shrimp and boil until pink and opaque throughout, then remove.
Plunge shrimp into a bowl of ice water until chilled. Drain well.
In a bowl, mix the shrimp with the remaining lime juice and let marinate in the refrigerator for 1 hour.
Peel the onion and finely chop. Rinse chile pepper, wipe dry, halve lengthwise and remove the seeds. Finely chop chile. Rinse cilantro, shake dry, pluck leaves and finely chop. Peel the cucumber, halve lengthwise and remove seeds with a spoon. Cut cucumber into small cubes.
Mix together onion, chile and cucumber in a bowl. Add tomatoes and shrimp and stir to combine. Season with salt and pepper and let stand for 15-20 minutes. Halve avocado, remove pit and scoop flesh from the peel.
Combine avocado, vinegar, and yogurt in a tall vessel and season with salt and pepper. Purée with an immersion blender. Pour avocado purée into 6 glasses. Top with shrimp mixture and garnish with cilantro. Serve immediately.
