Stir-fried Shrimp with Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
287
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 20.96 g | (21 %) | ||
| Fat | 12.45 g | (11 %) | ||
| Carbohydrates | 25.4 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.67 g | (22 %) |
more nutritional values
| Vitamin A | 717.06 mg | (89,633 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.96 mg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 121.98 μg | (41 %) | ||
| Pantothenic acid | 0.31 mg | (5 %) | ||
| Biotin | 1.73 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15.51 mg | (16 %) | ||
| Potassium | 516.63 mg | (13 %) | ||
| Calcium | 97.31 mg | (10 %) | ||
| Magnesium | 62.9 mg | (21 %) | ||
| Iron | 2.46 mg | (16 %) | ||
| Iodine | 0.22 μg | (0 %) | ||
| Zinc | 2.06 mg | (26 %) | ||
| Saturated fatty acids | 1.73 g | |||
| Cholesterol | 107.69 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 peeled shrimp (or Tiger prawns, ready to cook)
- lemons (juice)
- 1 Tbsp soy sauce
- ½ bunch scallions
- 2 carrots
- ½ Cucumber
- 3 Tbsps vegetable oil
- 250 grams chickpeas (canned)
- 100 grams pureed Tomatoes
- 100 milliliters Chicken broth
- 2 Tbsps sweet and sour Chili sauce
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse shrimp under cold water, pat dry and sprinkle with lemon juice and soy sauce.
2.
Rinse scallions, trim and finely dice. Peel carrots and cut into sticks. Peel cucumber, cut in half lengthwise, remove seeds and cut crosswise into strips. Heat 2 tablespoons oil in a wok and stir-fry shrimp until browned on all sides, about 2 minutes, then remove. Add the remaining oil to the wok and stir-fry the scallions and carrots. Add chickpeas with tomatoes and chicken broth. Season with chili sauce, salt and pepper. Add cucumber strips and shrimp, season to taste and serve immediately.
