Stir-Fried Vegetables with Shrimp
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
277
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 35.9 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 74 μg | (37 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams shrimp (peeled and deveined, tail-on)
- 2 garlic cloves
- 1 tsp freshly grated ginger
- 1 Lime (juiced)
- 3 scallions
- 2 red and yellow Bell pepper
- 150 grams Baby corn cob (jarred)
- 150 grams Snow peas
- 1 Zucchini
- 1 carrot
- 4 Tbsps Peanut oil
- 2 Tbsps soy sauce
- 2 Tbsps Fish sauce
- cilantro (for garnish)
Preparation steps
1.
Rinse the shrimp, pat dry, and place in a bowl. Mix with the pressed garlic, ginger, and lime juice then set aside. Rinse and trim the scallions. Halve lengthwise, then cut into 4 cm (approximately 1 1/2 inch) long pices. Rinse and trim the peppers, and cut into small pieces. Drain the corn. Rinse and peel the snow peas. Rinse, trim, and julienne the zucchini. Peel and thinly slice the carrots. Heat the oil in a wok. Stir-fry the carrots, pepper, and corn for 2-3 minutes. Add the snow peas, scallions, and zucchini and cook an additional 2-3 minutes. Push the vegetables to the edge of the wok, and add the shrimp. Stir-fry for 3-4 minutes. Mix to combine, then add the soy sauce and the fish sauce. Garnish with the cilantro, and serve.
