Spicy Shrimp with Grapefruit
Spicy Shrimp with Grapefruit - An excellent combination of seafood and tart fruit
Healthy, because
Even smarter
Nutritional values
A proper portion of protein and fibre guarantees a full feeling of well-being without being overloaded with too many calories. And since one portion also provides far more than the daily requirement of vitamin E, cell protection also gets its money's worth.
Sorrel is sometimes difficult to obtain. Good substitute: flat-leaf parsley.
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 14.7 mg | (123 %) | ||
| Vitamin K | 49.1 μg | (82 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 243 mg | (256 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 164 μg | (82 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 6 shrimp (without shell)
- ½ Lime
- 1 tsp honey
- ½ tsp sesame oil
- 5 splashes Tabasco sauce (to taste, more if desired)
- 3 Macadamia Nuts
- 2 Bell pepper (1 red, 1 yellow)
- ½ bunch Sorrel
- 2 scallions
- 2 pink Grapefruit
- 3 Tbsps Canola oil
- salt
- peppers
Kitchen utensils
Preparation steps
Make an incision at the back of each shrimp and devein. Rinse shrimp and pat dry. Cut lime in half and squeeze juice. Combine honey, 1 teaspoon lime juice, sesame oil and Tabasco sauce in a bowl. Add shrimp to bowl, cover and marinate for 2 hours in refrigerator.
Toast macadamia nuts in a dry pan until golden brown. Remove nuts from the pan and set aside to cool. Rinse peppers, cut into quarters, remove seeds, and place skin-side up on a baking sheet.
In a preheated oven, roast peppers under oven broiler until skin is blackened and blistered.
Remove peppers from oven and place into a bowl. Cover with a plate and let stand 10 minutes to cool. Peel peppers and cut in half lengthwise.
Rinse sorrel in cold water, shake dry and cut into very fine strips. Rinse scallions and cut into thin rings.
Peel grapefruit with a knife to ensure that all white skin is removed and cut grapefruit into thin slices.
Put grapefruit slices in a bowl. Add 2 tablespoons canola oil and mix well. Season with salt and pepper.
Place grapefruit slices and vegetables on plates in a decorative manner.
Chop toasted macadamia nuts coarsely and sprinkle over the salad.
Heat remaining oil in a pan. Lift shrimp from marinade and pat dry with paper towels. Cook shrimp over high heat while turning regularly for 3-4 minutes. Place on plates with salad and serve immediately.
